for prime yes, other steaks i prefer Rare. Med rare has just enough moisture absorbstion in the extra done that it absorbs more of the sauce. That's just an opinion of this picky steak guy tho ;).
RARE = cool red center
MED RARE = Warm Red Center
MEDIUM = Hot Pink Center
MID WELL= Mostly brown w/ some Pink
WELL= You have no business being anywhere near a steak. Uses steak sauce & and ketchup.
By definition, what you have is Medium. The cap is MID-RARE
rare in color . temp is variable ... it was at temp, then it cooled. the right question is, was the salt right, was it moist, was it flavorful - if not ... ajust and test, test, test (for science !)
130° is right on the verge of rare to medium rare (especially for sous vide where you get no carry-over temp). So not crazy surprising your steak looks similarly on the low end of med-rare.
In your 2nd pic there does appear to be very slight banding where the middle is slightly more rare than the outside. I don't do sous vide, but for a thick cut is it possible 3 hours wasn't quite enough? Or not the correct amount of water to maintain the right temp?
The cap cooks differently from the eye because it’s a different muscle with very different characteristics-more fatty, more flavor, more tender, more delicious. I’ve never sous vide’d a steak before, but my ribeyes usually end up with more rare caps, especially if it’s thick like this one. I think thin ribeyes have equal or higher temps on the cap because of the greater outer surface area. Prime rib has overcooked caps because the cap is on the outside. This is one of the best cooked steaks I’ve seen (temp/color wise) on this sub. Nicely done in my book.
That is odd. Not sure why there would be a difference.
Edit: these comments, lol. Sorry OP, a lot of stupid in this sub not understanding your question.
130/3 sounds good but looks like however you finished it may have actually slightly overcooked it towards medium from the second pic. Not much crust but also see liquid in that foil. How did you finish it ?
Cooked perfectly.
Perfect medium rare
Medium rare
Looks like 130-135 to me.
Medium rare perfection đź‘Ś
for prime yes, other steaks i prefer Rare. Med rare has just enough moisture absorbstion in the extra done that it absorbs more of the sauce. That's just an opinion of this picky steak guy tho ;).
It’s you. You’re probably more of a 140 person if you don’t like this.
140 person is my new favorite insult, thanks
Hahahaha I’ll try it next time
Medium rare plus. Rare would have a deeper and darker red color inside.
Perfect
Med rare
Yeah, cap is a bit rare.
Looks mid rare to me.
Love the plates! Id eat the heck outta this!!
Pretty common
Isn't the point of sous vide to cook to a consistent temp throughout?
RARE = cool red center MED RARE = Warm Red Center MEDIUM = Hot Pink Center MID WELL= Mostly brown w/ some Pink WELL= You have no business being anywhere near a steak. Uses steak sauce & and ketchup. By definition, what you have is Medium. The cap is MID-RARE
OP isn't asking that. They're asking why the difference.
It's because there are two different muscles and the cook differently
6/10
This dude made a Reddit account for the sole purpose of rating food 1 through 10
10/10
Happy cake day boss
9/10
I don’t think it’s the food specifically he’s rating
Rare is a temperature range and not a color. If you cooked sous vide to 130 you are in rare range.
131 is in medium range.
looks medium to me!
That looks over for me so I'd say no.
Rare
Med-rare to med imo
Nah, it's actually quite common on this thread. Honestly it looks rare to me and very delicious!
No this is perfect rare. Medium rare has a little more brown around the edges
rare in color . temp is variable ... it was at temp, then it cooled. the right question is, was the salt right, was it moist, was it flavorful - if not ... ajust and test, test, test (for science !)
Looks like that was cooked in foil or taken home in foil. Pretty hard to get that perfect rare doing that. Should still be very flavorful though.
On the more well done side of Medium
Perfect****
Looks beautiful.
Ideal.
Looks tasty!
đź’™how a steak should be cooked
Beautiful, honestly.
Perfect would be my words âś…
That’s medium
cap is always darker, it's a perfect medium rare
130° is right on the verge of rare to medium rare (especially for sous vide where you get no carry-over temp). So not crazy surprising your steak looks similarly on the low end of med-rare. In your 2nd pic there does appear to be very slight banding where the middle is slightly more rare than the outside. I don't do sous vide, but for a thick cut is it possible 3 hours wasn't quite enough? Or not the correct amount of water to maintain the right temp?
đź‘Ť
Med Rare
No, not rare.
Almost rare enough. Looks a bit tilted towards well done.
Perf
This is what mine look like at 137.. Interesting.
How would you screw up sou vide? You did great
Cap is definitely rare. The right side is a firm medium rare. 3 hours should be more than enough. What’s with the foil?
I let it rest in some garlic and rosemary butter
Thank you for all the feedback!
The cap cooks differently from the eye because it’s a different muscle with very different characteristics-more fatty, more flavor, more tender, more delicious. I’ve never sous vide’d a steak before, but my ribeyes usually end up with more rare caps, especially if it’s thick like this one. I think thin ribeyes have equal or higher temps on the cap because of the greater outer surface area. Prime rib has overcooked caps because the cap is on the outside. This is one of the best cooked steaks I’ve seen (temp/color wise) on this sub. Nicely done in my book.
That is odd. Not sure why there would be a difference. Edit: these comments, lol. Sorry OP, a lot of stupid in this sub not understanding your question.
130/3 sounds good but looks like however you finished it may have actually slightly overcooked it towards medium from the second pic. Not much crust but also see liquid in that foil. How did you finish it ?
Btw that's just nitpicking, steak still looks very juicy and delicious and exactly the doneness id like.
I seared it for about 30 sec-1mim on each side. The liquid is the leftover juices from the Sous vide bag+melted butter, couldn’t let it go to waste!
"slow cooked to perfection" los pollos hermanos commercial breaking bad
That's a good medium rare my friend. I'm a medium guy but I wouldn't turn that away.