I have a piece of Beef Tenderloin in the freezer. It's been SV'd to 137 and then Seared & Frozen. I'm wanting to reheat and serve on Sunday but concerned about drying it out. I'm thinking maybe just warm to 135 at about 225 cooker temperature. Does anyone have any other thoughts? Thanks in advance.
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i did this with tri-tip and i just slowly brought it back to 135. it was no worse for the wear and come out juicy and fantastic -
How about sous vide it back. It's already seared, get it to target temp. Should be good? Yes/maybe.Comment
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Put it back in the sou vide, thaw and heat back to 137.Comment
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SV was my immediate thought, as well, but I have zero experience with one, so not sure how that'd work...Comment
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Sous vide to temp will be fine, but the frozen/thawed crust will be lacking. I’d give it another finishing sear or fat flash etc.
if you already plan to run the grill, reverse sear should be good, as long as you don’t overshoot your internal temp.Comment
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