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yeah gonna reverse sear it.
just overnight it’s already coming apart cause its so marbled. i’ve seen some people tie a string around it so i was just wondering.
when you sous vide, do you do the ice bath thing to cool the skin and prevent the inner grey band? thinking about trying something similar.
Yeah, I had some well marbled filets recently (not as much as yours even) that I noticed were doing the same after 24 salted. I did not string them and they survived in tact but I don't see how it could hurt if you're concerned
It depends but usually not. I typically only sous vide thicker/leaner cuts like filets. Ice baths are needed more for thin cuts or when you plan to store the meat for an extended period in the fridge before searing
For a thick filet you can set the sous vide to its desired doneness temp or 1-2 degrees less if you want a longer/harder sear. And as long as you sear it within 1-2 hours no need for ice