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> 130F is how you get medium rare with a sous-vide setup This also depends on what cut the steak is. 138F is a better target for something with more fat, like
by rootusrootus 5y ago
> 130F is how you get medium rare with a sous-vide setup
This also depends on what cut the steak is. 138F is a better target for something with more fat, like ribeye, because 130F won't really break it down.
- tptacek 5y agoI don't think this is true. Fat does start to render at 130, but "rendering" is a collagen conversion process, and has as much to do with time as with temperature (for the same reason, you can't just turn the temperature up to cook a pot roast faster). You probably shouldn't cook your steaks to medium (unless that's how you like them) just to try to render more fat. I think the best way to handle the fat in a ribeye is to hit it hard with high heat after you've brought it up to temperature, in either a hot pan with barely-smoking oil in it, or over a lit chimney starter in your grill. (You're still not going to render all the fat into oil, but you will make it crispy and delicious).