Hello all, I'm new to this forum and new to Sous Vide, and after some experiments and disappointments, I'm looking for advice an tips to improve my cooking results.
I recently prepared a 2" thick, bone-in, Grass-fed, Angus in a sous vide set for 132° and 2 hours cooking time. I got these recommended settings from an online video. After I removed the Ribeye, I seasoned and browned the steak in a hot cast iron skillet with Avacado oil, 1 minute per side. When I cut it open, the meat was nearly raw next to the bone, and the rest of the meat was rare. Obviously, I needed more heat and more time, does anyone have any pointers?
Also, the steak was missing that unique grilled flavor. Is it better to sear the meat before going into the sous vide?
JohnR33
I recently prepared a 2" thick, bone-in, Grass-fed, Angus in a sous vide set for 132° and 2 hours cooking time. I got these recommended settings from an online video. After I removed the Ribeye, I seasoned and browned the steak in a hot cast iron skillet with Avacado oil, 1 minute per side. When I cut it open, the meat was nearly raw next to the bone, and the rest of the meat was rare. Obviously, I needed more heat and more time, does anyone have any pointers?
Also, the steak was missing that unique grilled flavor. Is it better to sear the meat before going into the sous vide?
JohnR33