Sous-vide steak or rib-eye

Sous-vide cooking offers a way to cook best quality meat to obtain the ideal cooking result with guaranteed results. Here are a few hints to prepare a steak or rib-eye using SmartVide sous-vide technology and obtain the best possible result.

  • Weigh: 700 gr. steak or rib-eye ( without bone )
  • Sous-vide bath temperature: 65ºC / 149ºF
  • Programmed core probe temperature: 50ºC / 122ºC
  • Temperature of the product before vacuum packing: 15ºC / 59ºF
  • Cooking time: 22 minutes + 3 minutes de repose.
  • Finish in frytop, grill or pan.

What we obtain:

  • 100% precise cooking, with no margin for error. Total control of cooking process.
  • Standardisation of recipes.
  • Cost control.
  • Professional result.

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