Mike Cosgrove
TVWBB Diamond Member
You've got the picture thing down to a science, and the food thing.
Black and Blue Steak
- Thread starter j biesinger
- Start date
j biesinger
TVWBB Platinum Member
Thanks everybody!
Sous vide. I cut up this strip loin into really thick steaks with the intent to pre cook them. With any steak, I'll let it ride on the counter for a few hour to get to room temp first. This was a week night, so I didn't have nearly that much time (especially given it's thickness). I dropped this in the tank when I go home from work, and it was at 120* for 2 hours.
it's super simple. Just reduce port wine until thick. I added 2-3 knife tips of xanthan gum, but probably didn't even need it
Sous vide. I cut up this strip loin into really thick steaks with the intent to pre cook them. With any steak, I'll let it ride on the counter for a few hour to get to room temp first. This was a week night, so I didn't have nearly that much time (especially given it's thickness). I dropped this in the tank when I go home from work, and it was at 120* for 2 hours.
it's super simple. Just reduce port wine until thick. I added 2-3 knife tips of xanthan gum, but probably didn't even need it
