INFO
Name: Chris
Location: Prairieville, LA (suburb of Baton Rouge)
Hometown: New Orleans
Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix) SMOKERS AND GRILLS
Anyone have a recipe for sous vide buffalo steaks? Bought some buffalo the other week and stored in the freeze for a later dinner. I read sous vide for 3 1/2 hrs @ 134° then sear. Anyone have another suggestion?
If there is lots of marbling/fat in the meat you are cooking... 3 1/2 hours will be fine. If there isn't much fat I would suggest you go much longer than 3 1/2 hours. More like 12 to 15 hours like I do Choice grade tri-tips. I cook at 131° though. I would sear it on top of your charcoal starter, hot and fast.
I would go lower than 134. Like breadhead says, 131. I think he's sound on time as well. What cut of steak is it. Buffalo tenderloin I wouldn't do too long, but everything else I suspect would benefit from a more extended time, like 8 hours.
INFO
Name: Chris
Location: Prairieville, LA (suburb of Baton Rouge)
Hometown: New Orleans
Helpers: Nessa (yellow lab) and Brooks (catahoula/lab mix) SMOKERS AND GRILLS
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