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New-ish to sous vide. Tried 1” striploin steaks for 1.5h at 130F before searing. It was tender except anywhere that had marbling. The fat was very tough. Any tips on how to
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Sous Vide Steak Guide | The Food Lab
Tenderizing Tough Cuts With a Sous Vide (Sue Veed) Cooker by Scott Leysath | Winchester Ammunition
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Sous Vide Steak Guide | The Food Lab
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Sous Vide Skirt Steak - IzzyCooking
