Thread: Food and Drink Fire Me Boy! What's For Dinner? Thread
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Old 01-03-2021, 09:29 AM   #15914
scho63 scho63 is offline
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Quote:
Originally Posted by lewdog View Post
Sous Vide steak tonight. Trying to dial in the right temperature for these almost 2" thick cuts. Low 130's seems to be a good spot for getting medium rare, but these are thicker steaks than I've tried before.

Salt/Pepper uncovered in the fridge for 24 hours. Thank you FMB for that tip. RIP to you sir.

With that much fat, how does it render down at 130?

I did a rib eye last week and the 500 degree oven after searing on stove turned all the fat into butter.
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