New cooking methods ... sous vide

[aturnis]

I did mine at 130°, which teps I believe called rare.

I was great, flavorful and tender. I was a bit weary of all the blood that pooled on the plate as I ate, with nothing to compare it to, I assumed it's normal, but put it back in anyway.

Used the touch method on the first one, but tried the broiler method on the second. Would probably not do the broiler again as it didn't produce the finish I'm accustomed to.

I will probably use the torch, grill and possibly the stove-top sear for the future. Though I don't like the mess and stink created by the stove-top sear.

[Fire Me Boy!]

Originally Posted by aturnis

I did mine at 130°, which teps I believe called rare.

I was great, flavorful and tender. I was a bit weary of all the blood that pooled on the plate as I ate, with nothing to compare it to, I assumed it's normal, but put it back in anyway.

Used the touch method on the first one, but tried the broiler method on the second. Would probably not do the broiler again as it didn't produce the finish I'm accustomed to.

I will probably use the torch, grill and possibly the stove-top sear for the future. Though I don't like the mess and stink created by the stove-top sear.

Glad you had a better experience this time around. Torch takes forever, IME. I do stovetop with cast iron. Yeah, it makes a mess and smokes things up, but that's the price you pay for a good sear.

If you don't want the mess or smoke, do it out side on the grill.

For steak, 120 is rare, 130 is medium rare, 140 is medium, >150 is burnt and no good. So in between any of those to adjust your preferences.