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.