For a good medium steak I usually set mine to 134 degrees and then finish on a super hot bbq for 3 min. I like to do sous vide mine for at least 2 hours, sometimes 4. Remember the temp won't change, so length of time just helps to break down conective tissues more.
We do our rib steaks @ 135 for about 2 hours. Timing is not critical.
Forgot to mention, we do ours from frozen, thicker is better.
Could you elaborate on the pork belly recipe?
170 for 8 hours. Use the non fat juices from the bag to make a reduction with mayo and chipotle or similar. I put the belly in a pan to further reduce and crisp up the skin. Great appy.
Especially true with fish. Made that mistake once; wasn't overcooked with respect to doneness but was really lousy texture.
Turns out it wasn’t at 140 degrees. I must have had it on a weird setting because I came back from playing in the snow with the kid and it was at 118 degrees. Got that sorted and everything worked out fine. Not bad for a first attempt. It’ll make life easy for my wife to throw on a roast and forget about it130°F for whatever length of time. Longer means more time to break down the meat and render fat. I’m usually 1-2 hours, unless I forget. More time won’t hurt the steaks. Bring ‘em out, dry, and cool some. I finish mine in fire. I crank up my big green egg with mesquite wood charcoal. Let the fire engulf them to get some char, flipping several times.
If you’ve never taken steaks out of the sous vide, they’re going to look nasty! Don’t worry about it. The fire or searing cast iron will take care of that.
140°F is killing those steaks. Might as well serve sirloin
It depends to what doneness you want. If medium rare I'd do it at about 130-132 Fahrenheit. Do you plan to sear it afterwards?
Roast and steak are about the same for the desired temperature/doneness. Remember that you have to be at least 132 degrees for the fat to render. I have done lots of sous vide, settled on 135 for steak, and then either a hot pan sear, a torch, or bbq finish to char the edges and surfaces. I would not do the 3 minute sear or 3 minute bbq finish as suggested, as it will cook the meat more. Your personal preference on doneness and sear time/method may vary, but like anything, eventually you will make it your own and folks will be asking you how.
Yes, I will sear it. I like rare to med. rare. How many hours do you think?
Lots of online charts showing suggestions. I would think 6 hours from memory.
Crickets
I see what you did there.
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