How long should I cook a beef tenderloin in sous vide and at what temperature?
I just got one...used it twice...and both times the steaks were overdone. One was at 135, the other was at 131.
I know that sous vide is supposed to be idiot proof. But apparently, this idiot was just too much for this cooking method.
I’m worried about the fate of my fillet.
I think my temperature setting is not working right, so I’m going to do it at 125. I’m also going to sear before, because I seared both of these after. No more than a minute, but both attempts came out with no pink at all. Very disappointing.
But...would appreciate any helpful advice or moral support....thank you!
Go to the link in one that I said is about sous vide. Kenji Lopez knows his stuff. I do my steaks for an hour at 128. I sear with a blowtorch using map gas. I found that searing in a pan was more difficult. I think if you let the steak cool down for 10 minutes and seared in a red hot cast iron pan for 30 seconds a side you would get good results.
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
How thick were the steaks? Thin steaks do not sous vide and then sear well.
That may be the problem you had.
I SV my steaks at 124F for several hours - I have 1 1/4” plus thick steaks.
I have a Kamado style ceramic grill and place a Lodge cast iron pan and get the temperature to 750F (laser thermometer) add a pad of butter then place the steak in the pan -— make sure it splashes away from you!
I usually go about 75 seconds a side.
Sometimes I place the steak on the grates above the flames, but it can get too burned tasting.
Fried chicken is exceptional SV...
Have a FReepin’ good time!
If you want to cook the best steak you’ve ever had, and easily do so, try cooking it caveman style (directly on the coals). I love doing this using about 1-1/2” thick Porter House. Here’s one link that tells you the basic principle behind it, but also do a search under “caveman steak” and plenty of videos and recipes will be in the results.
http://www.esquire.com/food-drink/food/recipes/a15084/grill-steak-on-charcoal-072612/