Have no idea what I did wrong. I Sous Vide some choice strip loins from Costco. This is my go to steak, always tender and juicy. They were in the bath for an hour and a half at 140. Big chill. Brought them up to temp in the bath just before meal time at 138 degrees for perhaps 20 minutes along with other steaks cooked to various temperatures. Then I a quick sear.
Wall to wall pink, looked perfectly medium. But not a drop of juice anywhere. My plate was dry. Steak tasted well done.
I don't think I had them on the sear long enough to do any damage. I didn't go directly from fridge to sear to re-therm them because I was serving a group. Also, I would have thought the beef wouldn't still be pink wall to wall if I had over seared it.
Too long in the bath? Perhaps it was the beef?
Wall to wall pink, looked perfectly medium. But not a drop of juice anywhere. My plate was dry. Steak tasted well done.
I don't think I had them on the sear long enough to do any damage. I didn't go directly from fridge to sear to re-therm them because I was serving a group. Also, I would have thought the beef wouldn't still be pink wall to wall if I had over seared it.
Too long in the bath? Perhaps it was the beef?
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