Quote:
Originally Posted by Fire Me Boy!
These are good steaks, and it's been a while since I had a KC strip, but these seem tenderer than normal. And med rare is significantly rarer than Mrs. FMB! normally likes, but she's wolfing it down, and says it's got got good flavor and not under-done.
The texture seems denser. It's good, but it's slightly different than you'd expect from a steak, I think.
The color in the pics is a little off - yellow kitchen plus fluorescent lighting means bad colors. The color in the last pic is close, but still looks like it's more done than the steak actually is.
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FMB
That is a great looking steak!!! Well done (no pun) Sir. Do you get what I was talking about texture wise now. I prefer a good chew to my steaks (not tough) but not mushy like a filet and the texture in sous vide is just different.
You should try a Hanger steak. It seems the tougher steaks do better sous vide. I did do a 24 hour leg of lamb at 142 with preserved lemon, garlic and oregano. It was solid.
Great thread.
Ang