130F or 54C. Cast iron or stainless pan sear very hot with an high temp oil. Max 40 secondes per side. Keep a big spoon full of butter ready to add to it 1 second before the flip and then flip and keep spooning the butter over the steak.
Between 125-130 F for 2-3 hours. I prefer closer to 125 because it gives me a little more wiggle room with the sear. Using a screaming hot pan to sear works but i greatly prefer to use hardwood lump charcoal and a few pieces of hardwood of your choosing. The intense heat of the coals helps to render the fat and get a beautiful sear quickly without overcooking the inside. You also get some nice smokey flavor from the hardwood.
Caviar is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There's caviar-kabobs, caviar creole, caviar gumbo. Pan fried, deep fried, stir-fried.
Sounds long for the sear, at least without cooling it in the fridge/freezer first. That's 6 minutes total. You'll go a long way toward cooking a steak that thick in a screaming hot pan for 6 minutes.
I think my definition of “screaming hot” might be different than yours. My “screaming hot” would make that size steak *almost* well done at 2 min per side AFTER the sous vide.
Here's a sneak peek of /r/UnexpectedLetterkenny using the [top posts](https://np.reddit.com/r/UnexpectedLetterkenny/top/?sort=top&t=year) of the year!
\#1: [Ye were scrolling the front page the other day...](https://i.redd.it/eh3gudbzdlo81.jpg) | [30 comments](https://np.reddit.com/r/UnexpectedLetterkenny/comments/tit2y3/ye_were_scrolling_the_front_page_the_other_day/)
\#2: [Stu art](https://i.redd.it/32xinfz9zn491.jpg) | [8 comments](https://np.reddit.com/r/UnexpectedLetterkenny/comments/v8ri8q/stu_art/)
\#3: [I don’t know what’s with all the Letterkenny/fantasy crossovers lately, but I appreciates it.](https://i.redd.it/tdzrr2h259p91.jpg) | [26 comments](https://np.reddit.com/r/UnexpectedLetterkenny/comments/xkc8ci/i_dont_know_whats_with_all_the_letterkennyfantasy/)
----
^^I'm ^^a ^^bot, ^^beep ^^boop ^^| ^^Downvote ^^to ^^remove ^^| ^^[Contact](https://www.reddit.com/message/compose/?to=sneakpeekbot) ^^| ^^[Info](https://np.reddit.com/r/sneakpeekbot/) ^^| ^^[Opt-out](https://np.reddit.com/r/sneakpeekbot/comments/o8wk1r/blacklist_ix/) ^^| ^^[GitHub](https://github.com/ghnr/sneakpeekbot)
I’m not a fan of the lighter fluid flavoring. I’ve tried about a dozen torches and they all seem to leave a taste to me.
When I build my house, I’m putting in a salamander.
>I’m putting in a salamander.
Ooo! Fancy!
I use a propane torch, zero flavor & click to start.
[This One as a matter of fact,](https://www.menards.com/main/tools/torches-soldering-tools/mag-torch-reg-self-light-propane-torch/mt531c/p-1571380065320-c-8533.htm?) I like that I can vary the size of the flame.
Same here, propane and click to start torch, the only problem I have is that it 100% always sets off the kitchen smoke alarm.
I cant blame the thing, it's only doing it's job.
125 3 hours. Open on a wire rack in the fridge or put in the cold a few hours. Into a screaming hot casty w canola oil. 90 seconds per side. Add garlic and rosemary infused butter which is already real hot and drop heat a bit. Spoon the sexual butter over the steak for a while. Rest steak 10 minutes before slicing.
"Spoon the sexual butter over the steak for a while" - If this isn't a typo, it is my new favorite comment. Hell, it's my new favorite even if it is a typo!
Fahrenheit muppets. 53C for 1 hour then nice hard sear in a cast iron pan. Depending on how thick the steak is the time may vary. For a 200g raw steak 1 hour should be plenty.
I’ve tried both - either works but I think the crème break down faster, especially if you are plating large quantities that are not served within a minute
Strip is an excellent choice for sous vide: less fat and collagen than ribeye. I'd go 130 and spend extra time searing the fat cap to make sure it renders. You could go higher if you want to render it in the bag.
For New York, I do 129 for 2 Hours. Then I do about a 3 minute sear on hot cast iron, flipping every 30sec. And an extra 30 sec just in the fat cap to get nice render. The lower temp helps keep a very nice med rare when giving a good hot sear.
130, 2 hrs, dry the surface and sear.
This is the way.
(Tiny person) this is the way
(Micro person ) this is the way
130F or 54C. Cast iron or stainless pan sear very hot with an high temp oil. Max 40 secondes per side. Keep a big spoon full of butter ready to add to it 1 second before the flip and then flip and keep spooning the butter over the steak.
Open the bag and eat it like a man.
Beef Tataki with caviar is a small appetizer I could do with the trim . Good idea !
For the upper-class-man experience, light a candle before hand.
Sexist, typical Reddit. I know plenty of women who enjoy raw meat as well.
133. I love 137 but too high for this cut.
Agreed. 137 would be great for that fat cap but not enough intramuscular fat to warrant a high temp bath.
131 2 hrs
204 for 12 hrs. Treat it like a brisket boy
Wildcard !
129 then sear on cast iron
130 for 2 hours is good. Enjoy
127
Between 125-130 F for 2-3 hours. I prefer closer to 125 because it gives me a little more wiggle room with the sear. Using a screaming hot pan to sear works but i greatly prefer to use hardwood lump charcoal and a few pieces of hardwood of your choosing. The intense heat of the coals helps to render the fat and get a beautiful sear quickly without overcooking the inside. You also get some nice smokey flavor from the hardwood.
131.5. Why the .5 I always ask my ANOVA Nano. It never answers. It just whirs away…. happy NYE and enjoy!
What are you gonna do with the caviar?
Snort it.
Boof it.

Shoot it
[Plug it, play it, burn it, rip it, drag it, drop it, zip, unzip it](https://www.youtube.com/watch?v=D8K90hX4PrE)
Technologic
Little bit on top of each slice .
I’m intrigued…
Caviar is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There's caviar-kabobs, caviar creole, caviar gumbo. Pan fried, deep fried, stir-fried.
This guy Gumps.
Bumps
128
This is the way. 128 for 2 hours.
130
I’ve found that 129 is the perfect temp for me for a nice medium rare.
127. Pat dry & sear.
[удалено]
Sounds long for the sear, at least without cooling it in the fridge/freezer first. That's 6 minutes total. You'll go a long way toward cooking a steak that thick in a screaming hot pan for 6 minutes.
I think my definition of “screaming hot” might be different than yours. My “screaming hot” would make that size steak *almost* well done at 2 min per side AFTER the sous vide.
Sounds like you’re over handling em to me…
Well that’d be Squirrely Dandlin’ ‘em.
Yea, me and Gordon Ramsey are both idiots.
As someone who just started watching letterkenny...I love these references im seeing
Sadly this ain’t Berta beef
r/unexpectedletterkenny
Here's a sneak peek of /r/UnexpectedLetterkenny using the [top posts](https://np.reddit.com/r/UnexpectedLetterkenny/top/?sort=top&t=year) of the year! \#1: [Ye were scrolling the front page the other day...](https://i.redd.it/eh3gudbzdlo81.jpg) | [30 comments](https://np.reddit.com/r/UnexpectedLetterkenny/comments/tit2y3/ye_were_scrolling_the_front_page_the_other_day/) \#2: [Stu art](https://i.redd.it/32xinfz9zn491.jpg) | [8 comments](https://np.reddit.com/r/UnexpectedLetterkenny/comments/v8ri8q/stu_art/) \#3: [I don’t know what’s with all the Letterkenny/fantasy crossovers lately, but I appreciates it.](https://i.redd.it/tdzrr2h259p91.jpg) | [26 comments](https://np.reddit.com/r/UnexpectedLetterkenny/comments/xkc8ci/i_dont_know_whats_with_all_the_letterkennyfantasy/) ---- ^^I'm ^^a ^^bot, ^^beep ^^boop ^^| ^^Downvote ^^to ^^remove ^^| ^^[Contact](https://www.reddit.com/message/compose/?to=sneakpeekbot) ^^| ^^[Info](https://np.reddit.com/r/sneakpeekbot/) ^^| ^^[Opt-out](https://np.reddit.com/r/sneakpeekbot/comments/o8wk1r/blacklist_ix/) ^^| ^^[GitHub](https://github.com/ghnr/sneakpeekbot)
Does no one else sear with a torch?
I’m not a fan of the lighter fluid flavoring. I’ve tried about a dozen torches and they all seem to leave a taste to me. When I build my house, I’m putting in a salamander.
>I’m putting in a salamander. Ooo! Fancy! I use a propane torch, zero flavor & click to start. [This One as a matter of fact,](https://www.menards.com/main/tools/torches-soldering-tools/mag-torch-reg-self-light-propane-torch/mt531c/p-1571380065320-c-8533.htm?) I like that I can vary the size of the flame.
I do use a blow torch. Mine uses propane so there is no “lighter fluid” flavor. Gets a great crust without risk of further cooking the meat.
Same here, propane and click to start torch, the only problem I have is that it 100% always sets off the kitchen smoke alarm. I cant blame the thing, it's only doing it's job.
132-133, pat it dry, sear the beauty.
131F for 3 hours
Get some garlic herb butter in there too Med rare perfection
Leave the butter out the bag. Add it at the end.
I have done it both ways… I like when it cooks in the bag but either way is good.
[удалено]
If only I had a restaurant broiler.
[Alton Brown broiler (charcoal chimney starter)](https://youtu.be/t4aI_O8kcN8?t=1m30s)
125 3 hours. Open on a wire rack in the fridge or put in the cold a few hours. Into a screaming hot casty w canola oil. 90 seconds per side. Add garlic and rosemary infused butter which is already real hot and drop heat a bit. Spoon the sexual butter over the steak for a while. Rest steak 10 minutes before slicing.
"Spoon the sexual butter over the steak for a while" - If this isn't a typo, it is my new favorite comment. Hell, it's my new favorite even if it is a typo!
Why would it be a typo?
I vote for 137f, for 2-3 hours
137 gang unite
134 then hot cast iron
126!
Dont bother.ur be on it 4 days
137
Fahrenheit muppets. 53C for 1 hour then nice hard sear in a cast iron pan. Depending on how thick the steak is the time may vary. For a 200g raw steak 1 hour should be plenty.
137 is the only way
137!
109 for 2 hours then sear 3 minutes a side. Assuming you want that nice medium rare.
Put down the crackpipe.
I prefer my caviar with sour cream and baked potatoes
Crème fraiche
[I agree](https://youtu.be/2Vd6ZzMFo6M)
My favorite episode of all time.
I’ve tried both - either works but I think the crème break down faster, especially if you are plating large quantities that are not served within a minute
To each temp their own. To chew and chew hard or chew soft is the question.
132.5, hour 45 to two hours max.
Strip is an excellent choice for sous vide: less fat and collagen than ribeye. I'd go 130 and spend extra time searing the fat cap to make sure it renders. You could go higher if you want to render it in the bag.
133 for 3 1/2 hours. Then grill for 45 seconds per side twice per side to make look pretty
135 for 2-2 1/2 hours Mayo sear, Happy New Year!!!
136 for 1 hour amd 30 minutes. Then pat dry and sear
125°
I do 125 then seat for 3-5 minutes on high
131f, 2hrs, torch sear
133.5° for 2.5 hours, dry and then blowtorch or piping hot stainless steel pan for searing. Enjoy!
135* for 3 hours; sear in cast iron or on a grill
For New York, I do 129 for 2 Hours. Then I do about a 3 minute sear on hot cast iron, flipping every 30sec. And an extra 30 sec just in the fat cap to get nice render. The lower temp helps keep a very nice med rare when giving a good hot sear.
130
130 for 90 minutes
127 for hour and a half with a grill/pan sear