Sous Vides /côte de bœuf/

Sous vides technique for meat is practical and sensible given every cook wishes to obtain an even distribution of heat throughout the meat. When you use conventional methods its very difficult to cook the interior of the steak evenly.

So when you use sous vides the interior temperature is set at 46-47 °C and then finish the exterior with a flash of heat at 180°C to color the meat.

The exterior temperature rises to as high as 67 °C before resting when it drops to an even distribution of interior/exterior 52-53 °C.

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