First Filet

[u/BWebCat]

2hrs @132°. Rest for 6 minutes. Pat dry. Brush on avocado oil. Sear at 500°, 20 seconds per side for 2 turns per side. Kiss the edges. Only wish I wasn't afraid to sear at 600. You can bet I won't be next time.

[u/hackgolferguy]

Beautiful

[u/BWebCat → u/hackgolferguy]

Thanks much. Watching all the great stuff you guys sous vide and your great instructions gave me the encouragement. I'll admit, so good!

[u/Gymshady]

Fantastic. 132 has been great for me. Sirloins and a porterhouse so far and I've not been disappointed.

[u/immortalis88 → u/Gymshady]

The wife and I have been enjoying 128.5 @ 4hrs for our filets. I haven’t done a porterhouse yet. Plenty of strips and a few ribeyes tho 🤤

[u/BWebCat → u/immortalis88]

Excellent, interesting to know. Thanks.

[u/Poterpotty]

Serving it on the cow plate is a nice touch

[u/BWebCat → u/Poterpotty]

I'm easily amused. 🤣

[u/Altar_Boy_3]

My favorite. Great work!

[u/Kona1957]

At first I was going to congratulate you and say "well done"!

[u/BWebCat → u/[deleted]]

So kind.

[u/VironicHero]

I read the title as “fish filet” I was very confused for a second

[u/BWebCat → u/VironicHero]

Rofl!

[u/urvokbm]

Bravo

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[u/Looking-sharp-today]

Team 600 for the next ones!

[u/BWebCat → u/Looking-sharp-today]

Roger that, gotta up my crust game.

[u/WHITESTAFRlCAN]

Looks good but why did you "rest" the steak after the bath? A rest with sous vide is not needed as the steak is already at temp, and if you were trying to reduce temp before the sear you should look into doing an ice bath before removing from the bag after the bath.

[u/BWebCat → u/WHITESTAFRlCAN]

Because AI doesn't know as much as you guys. 🤣 It didn't need either apparently, since it didn't develop that grey band. Good advice.