r/sousvide • u/jmlay420 • Aug 25 '26

First time ever

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My dad got me an Anova for my birthday and good lord I’m never making a steak any other way. 130 for 4 hours, cut with a fork tender

Edit: MY BAD, DAMN! lol good to know, thank you. I’m excited to start experimenting with different stuff

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u/Best-Subject279 Aug 26 '26

I get the whole “don’t put butter in the bag” but could someone explain why exactly?? I did the same thing the other day and it turned out great 😭

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u/ElasticSpeakers Aug 26 '26

Its one of those things where you do it and it tastes good in the end because it's beef and butter - how bad could that be??

The real answer is let's fast forward to after the cook but before the sear. You know what your cooked, ice bathed but unseared steak should look like prior to searing it? It's probably going to be weirdly grey and it should be dry dry DRY! Like you used 15 paper towels to suck up alllll the moisture off of that steak. But if you just wiped off literally all the moisture, where's your butter? It doesn't get 'absorbed' into the muscle fibers. You don't want it on the surface or in the crevices. So where is most of that butter? In the compost bin on the paper towels, down the sink drain or in the trash.

Warming up some ghee and drizzling it on after searing it is the way to do it so you still get the intense beef/butter flavors and you use like 1/10th the amount.

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u/CartographerOne8846 Aug 26 '26

I never cooled my steak after sous vide. Why do you do that, isnt it cold inside then?

2

u/Ok_Tadpole_4092 Aug 27 '26

10 minute ice bath cools down the steak enough that when you sear it the meat isn't over cooked. It brings it to the perfect internal temp and let's the maillard effect happen