3rd try, finally medium rare with barely a gradient. Entrecôte, 54C 129F 2h, longer coldbath and dry patting, blow torch : r/sousvide
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Sous Vide Steak Guide | The Food Lab
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Sous Vide Steak Guide | The Food Lab
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Sous Vide Steak Guide | The Food Lab
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Sous Vide Steak Guide | The Food Lab
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Sous Vide Steak Guide | The Food Lab
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Sous Vide Ribeye Steak With Pan Seared Crust and Garlic Butter
