meat: New Zealand ribeye steak from 和興行. 1/2 inch thick, choice grade.
preparation: sprinkle a few grains of salt on both side. Defrost at room temperature
sous vide: target for medium rare, set at 55 deg C for 2 hours
after 2 hours, take out the steak, and sear both sides, to get slight char grill. This also help to stop the juice coming out
tasting note: very good texture, easy to chew and cut, medium rare quality.
The steak is very good quality at this price ( ~ $5x per steak)
overall score: 85
What will you do next time
try thicker steak, eg 1 1/2 inch
try to coat the raw steak with flour, and sear a bit to stop the amount to juice loss
keep same cooking temperature and time
Try for medium done:
63 deg C, for 1:00 hour
preparation: sprinkle a few grains of salt on both side. Defrost at room temperature
sous vide: target for medium rare, set at 55 deg C for 2 hours
after 2 hours, take out the steak, and sear both sides, to get slight char grill. This also help to stop the juice coming out
tasting note: very good texture, easy to chew and cut, medium rare quality.
The steak is very good quality at this price ( ~ $5x per steak)
overall score: 85
What will you do next time
try thicker steak, eg 1 1/2 inch
try to coat the raw steak with flour, and sear a bit to stop the amount to juice loss
keep same cooking temperature and time
Try for medium done:
63 deg C, for 1:00 hour
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