Quote:
Originally Posted by DuckieTigger
Thought that was the whole idea to get a SV for perfect predictable steaks? Let cook at 165°, then sear just long enough to make burn marks and pretend it came off the grill like that. The only downside is the long time to do that.
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165°?? I are trying to murder it or cook it?
130° all the way through for a couple of hours is my medium-rare from edge to edge. Then a quick sear after everything else is ready. THAT's the beauty of sous vide for me. You can't overcook the steaks (not easily anyway). They will happily stay a perfect medium-rare (or medium, medium-well) for several hours while you prepare the rest of the meal.