But it seems like I just cant get my steaks (been using Picanha steaks for breakfast) tender enough ? And here’s the thing, I have been telling people ever since I started doing SV a year ago, that you can make meat as fall apart tender as you want it… heck, you can even make it mushy if you are not careful, by simply keeping it in the SV vessel longer.
But lately, I’ve been doing my Picanha steaks longer and longer, and still, they are not as tender as I prefer ? (granted, it might help if I had a few more teeth, but that’s another story)
Anyway, I’m up to 12 hours now, which already seems longer than should be necessary, and starting to dry them out a little I’ve done them anywhere from 133F to 150F, but prefer the doneness of about 136F
Oh, and unlike pretty much every other meat I’ve SV’d, I haven’t been searing these at all, right out of the SV bath, but rather, individually, for my breakfast, I’m just tossing them in the skillet with butter, for a quick sear. Middle is barely getting warm…
Do I really need to start doing these overnight ? 16 or 20 hours ? I could see that for a roast or something, but for 1 to 1 1/2 inch thick steaks ? Just doesn’t seem right.