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u/Schw1kopfsuelze

▲ 107 r/steak

A5 Tenderloin Sous Vide

I saw opinions are divided on this. Had to find out by myself.

My conclusion: both fractions are right. It is amazing but you don't really need to do it.

u/Schw1kopfsuelze — 2 days ago
▲ 90 r/sousvide

First timer needs advice

First Timer Needs Advice

Dear All,

Just bought a Sous Vide machine and started to experiment. First did a 250g 1 inch thick grass fed picanha BMS2 on 55,5° for 2 hours. Doneness was ok but chewier than in the pan. Then did a 450g 2 inch thick dry aged Wagyu ribeye BMS6 on 55,5° for 3 hours. Expected it to be soft like jelly but it also was on the chewier side and looked overdone. Both steaks I seared warm about one to 1,30 minute each side (the thick Ribeye edges too) on maximum heat until I had a decent crust. What am I doing wrong?

Thanks for helping

u/Schw1kopfsuelze — 14 days ago
▲ 1 r/sousvide

First Timer Needs Advice

Dear All,

Just bought a Sous Vide machine and started to experiment. First did a 250g 1 inch thick grass fed picanha BMS2 on 55,5° for 2 hours. Doneness was ok but chewier than in the pan. Then did a 450g 2 inch thick dry aged Wagyu ribeye BMS6 on 55,5° for 3 hours. Expected it to be soft like jelly but it also was on the chewier side and looked overdone. What am I doing wrong?

Thanks for helping

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u/Schw1kopfsuelze — 15 days ago