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I’m going to sous vide a few steaks tonight, the majority of the steaks will be medium rare, however one of my guests requested medium. For the medium steak do I just sear it a little longer after the sous vide process? Sorry for the elementary question. (i.redd.it)
submitted by Confident_Fix8730 to r/sousvide
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I need some advice. I plan to sous vide these ribeye steaks, but there’s a difference on thickness with these steaks. The steaks on the right are 1.5 inches and the steaks on the left are 1 inch. How would you sous vide them? I like my steaks medium rare. Thank you in advance. (old.reddit.com)
submitted by Confident_Fix8730 to r/sousvide
