Are Sous vide steaks fatty ?

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Alan Eden
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Are Sous vide steaks fatty ?

#1 Post by Alan Eden » April 8th, 2019, 10:09 am

When i see pictures of sous vide steaks it always looks to me as if the marbling has not broken down and is still solid form fat. Is that the case in reality ?
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Ron Slye
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Re: Are Sous vide steaks fatty ?

#2 Post by Ron Slye » April 8th, 2019, 3:02 pm

That has not been my experience. We just did two Flannery NY steaks last night. The interior was amazingly tender as always. I cook them at 128 F, then sear. The exterior fat is a bit soft after sous vide, but definitely benefits from searing. Of course because I sear for a few minutes it could be that the sous vide does not break down the interior fat, but I doubt that is the case.

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brigcampbell
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Re: Are Sous vide steaks fatty ?

#3 Post by brigcampbell » April 8th, 2019, 3:15 pm

Alan Eden wrote:
April 8th, 2019, 10:09 am
When i see pictures of sous vide steaks it always looks to me as if the marbling has not broken down and is still solid form fat. Is that the case in reality ?
The opposite from my experience, very fatty steaks can become almost gelatinous. It's an odd texture which the warden does not like. I like "under cooked" sous vide and then really bang the outside with an extremely hot sear.

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Anton D
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Re: Are Sous vide steaks fatty ?

#4 Post by Anton D » April 8th, 2019, 9:47 pm

Alan, you should sous vide at 225 degrees for 12 hours in smoky water to really get the connective tissue to reach full tenderness and fat breakdown.
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Tom G l a s g o w
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Re: Are Sous vide steaks fatty ?

#5 Post by Tom G l a s g o w » April 9th, 2019, 5:42 pm

Anton D wrote:
April 8th, 2019, 9:47 pm
Alan, you should sous vide at 225 degrees for 12 hours in smoky water to really get the connective tissue to reach full tenderness and fat breakdown.
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Re: Are Sous vide steaks fatty ?

#6 Post by Ron Slye » April 9th, 2019, 8:35 pm

brigcampbell wrote:
April 8th, 2019, 3:15 pm
Alan Eden wrote:
April 8th, 2019, 10:09 am
When i see pictures of sous vide steaks it always looks to me as if the marbling has not broken down and is still solid form fat. Is that the case in reality ?
The opposite from my experience, very fatty steaks can become almost gelatinous. It's an odd texture which the warden does not like. I like "under cooked" sous vide and then really bang the outside with an extremely hot sear.
This is pretty much what I do -- and the result is delicious!

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Jay Miller
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Re: Are Sous vide steaks fatty ?

#7 Post by Jay Miller » April 10th, 2019, 1:08 pm

Personally I don't like sous vide for prime (or better) steaks. I do like it for less marbled cuts.

Edited to add: I should clarify that I don't dislike it but prefer the results from either a reverse sear or a sear followed by time in a low oven.
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Peter Hirsch
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Re: Are Sous vide steaks fatty ?

#8 Post by Peter Hirsch » April 10th, 2019, 1:40 pm

brigcampbell wrote:
April 8th, 2019, 3:15 pm
Alan Eden wrote:
April 8th, 2019, 10:09 am
When i see pictures of sous vide steaks it always looks to me as if the marbling has not broken down and is still solid form fat. Is that the case in reality ?
The opposite from my experience, very fatty steaks can become almost gelatinous. It's an odd texture which the warden does not like. I like "under cooked" sous vide and then really bang the outside with an extremely hot sear.
Also my method. I sous vide to a little under 120, dry off, and then put in a 500 degree oven until internal temp hits 125.

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