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Denver Steak
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I have only had one Denver steak but don't remember it being tough. Definitely not tenderloin tender but nothing I would consider tough. Like others have said, maybe just a bad piece of meat?
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Sometimes you just get a cut of beef from a tough cow. Grade of beef is important. Was it prime, choice, select? If it didn't SAY prime or choice, then it was select, the lowest grade of consumer beef, and usually the toughest, with the least marbling.
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Sous vide is never likely to make any cut of meat tougher than it would have been cooked with another method. If anything, what you need to watch out for with SV is cooking for too long and turning the meat mushy. I'd be willing to bet that had you had 2 Denver steaks cut from the same primal and cooked one SV and one in a more traditional method, they likely would have come out the same, or the more traditionally cooked one may have been even tougher. Meat, being organic can very widely in taste and tenderness.
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I usually do exactly that then a hard sear. Always found it excellent. One of my fave steaks.
i know thats not much help but i really cant pinpoint the potential issue.Last edited by grantgallagher; March 3, 2020, 05:37 AM.
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Denver Steak
Anyone sv a Denver steak? I tried cooking @132 for 4 hrs. Tasted great but was a little more chewy than anticipated. I dry brined overnight. Any suggestions?Tags: None
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