Here are the steps to follow when using the sous vide method: Note: Steaks cooked under 130☏ should not be cooked longer than 2½ hours at a time due to food safety concerns. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.Ĭooking a Kansas City Strip Steak using sous vide will eliminate any fear of over or undercooking and allow each steak to be cooked to perfection while maintaining natural flavors and providing a moist and tender eating experience. The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks. ![]() The final internal temperature of your steak should be 135☏ for medium-rare and 145☏ for medium.
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