looking for temp and time. need it to be very tender for FIL who is 92 years old. any help appreciated.
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Sous Vide venison backstrap
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Originally posted by 88 Bound View PostI shoot for 130-135 but it will get there in about 90 minutes. There really isn't a need to cook it for longer than 2 hours Sous-Vide style. Once it hits the correct temperature, you're just keeping it at that temperature beyond that point.
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These numbers are *shocking* to me. The debate in my house is 116 vs 118!
My perfect steak: backstrap goes in at 118 for 4 hours, then take it out and refrigerate it until cold. Cut it in half longways down the middle, to make two steaks about 1 1/2" wide. Dry it very carefully. No seasoning. Put it on a wire rack, then blowtorch it on full power to char. This will warm the steak back up to perfect eating temperature.
Serve immediately with lots of flaky salt like muldens and an egg-based sauce like bearnaise or homemade aioli (really easy).
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