So these are my steaks. I guess it’s ribeye – not sure if this translation “entrecôte” is correct. They are sealed and waiting in the fridge for the bath. What temperature should I use. All of them are ~3cm/ 1.2inch. Was thinking about 129 vs 137. What do you guys think? I may do it 1-by-1 so can experiment.
by Ruten
5 Comments
129 is usually what I set my steaks to. Allows for a bit of temperature rise on your sear to get to medium rare.
Those aren’t ribeyes, they’re chuck. They will need a much longer cook.
Entrecôte is rib eye or scotch fillet generally. That’s what they look like to me visually.
https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak.
129F (54c) for 1-4 hours is the guide. I do about 2.5 hours.
Seasoning could be a bit more evenly spread. What is it seasoned with?
You seem new to this. Remember, temperature sets doneness, time is needed to allow for thickness in the first instance and to alter texture over longer times. Read through the guides.
You need to actually READ UP, not prepare a bunch of meat & guess but plan, not just wait for people on the Internet to advise you.
Reckless, liability.