alt Hacker NewsSince we're deep enough in this thread where we're talking about steak rather than AI, I'd like to lean into that.
I used to sous-vide a lot. It was certainly great to get perfectly-done steak. but I still didn't love the result and it took me a while to figure out.
Specifically: sous-viding at 130 doesn't reliably render fat. So it's great for a lean filet mignon like your suggesting, but kept giving me rubbery fat in anything with more fat or significant marbling. I eventually switched away from sous-vide (I usually either grill or reverse sear, depending on my effort/time availability) for most cuts these days.
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Same! Unless I'm doing a filet, I just prefer grilling. Or reverse sear if you don't mind running the oven.
Sure - but you shouldn't be running a ribeye, as an example, at 130. Run it at 138 for 4 hours.
The internet loves using 137 for Ribeyes for the reason you said. I've had good luck going with 135 for ~4 hours.
If the problem is that the temperature is too low for the cut, you can just use a higher temp?