I normally let the steak get to room temperature for 30 min, then reheat it with the Sou Vide at 135 degrees for 30 minutes. It always comes out moist.
Gosh, you waited till the end of the video to say what the temperature was and you stated that it was to be hours then when you took it out you said it was 7, I'm confused.
Hi sorry for any confusion. I had put the meat in for several hours (I think I said 4) for this reheat for a total of 7 hours of time (the time of the original cook + the time for this reheat which I let go a lot longer to see if I could get this piece of meat even more tender. I now am doing my tough cuts or Chuck Steaks for 36-48 hours at 129F depending on how thick they are and if it's Wagyu or regular beef.
Vid was helpful but would have appreciated if you would have provided ALL the necessary details like temperature at the onset. Might as well have been a click bait ad.
Well this was a long time ago when I just started posting these videos. All you have to do is ask ;-) I always reheat most of my meats at 129-132ºF depending on where I want them. In some cases I have had a piece of meat that people wanted more medium vs more rare on the medium rare side so I reheated to 132ºF. I try not to heat the meat higher than what my final resting temp was in order to preserve the color, flavor and texture of the meat. Hope that helps and keep clicking. There are some nice fish with that bait!
@@UkuleleJayBBQ I get ya.... long time ago for this post and I'm sure you've picked up on what I was puttin' down from others as well. No harm no foul. was just offering up that it is appreciated (not just by me) if pertinent info is provided early on instead of waiting til the end to get that pertinent info. I get ya. Hope you got me as well. Cool beans and thanx for the response.
@@nateroo My pleasure, I always appreciate feedback to make helping others better. Definitely you'll see in other videos in descriptions I have some more information but will definitely make sure it get times and temps in everything as I know those are really important. Thanks again for your feedback! SMOKE ON BABY!
I normally let the steak get to room temperature for 30 min, then reheat it with the Sou Vide at 135 degrees for 30 minutes. It always comes out moist.
Sous vide is a fantastic reheating method for sure. Thanks for the comment.
Thanks for the video. I appreciate the tips you suggested and love your catchy intro. Just subscribed to your channel 😎
Thank you very much. Funny, everyone loves that tune I wrote and sang and kids sign it non-stop. I guess it's a keeper! ;-)
Is it possible to use a MEATER Probe?
I use The MeatStick and it works under water, so I would think the Meater would but not sure. Have not tested the Meater under water.
Gosh, you waited till the end of the video to say what the temperature was and you stated that it was to be hours then when you took it out you said it was 7, I'm confused.
Hi sorry for any confusion. I had put the meat in for several hours (I think I said 4) for this reheat for a total of 7 hours of time (the time of the original cook + the time for this reheat which I let go a lot longer to see if I could get this piece of meat even more tender. I now am doing my tough cuts or Chuck Steaks for 36-48 hours at 129F depending on how thick they are and if it's Wagyu or regular beef.
mayo on top??? Yuchhhhhhhhh
Very common for searing. You don’t taste mayo. Don’t knock it till you tried it 😎
@@UkuleleJayBBQ so common I have never heard of it:)
Vid was helpful but would have appreciated if you would have provided ALL the necessary details like temperature at the onset. Might as well have been a click bait ad.
Well this was a long time ago when I just started posting these videos. All you have to do is ask ;-) I always reheat most of my meats at 129-132ºF depending on where I want them. In some cases I have had a piece of meat that people wanted more medium vs more rare on the medium rare side so I reheated to 132ºF. I try not to heat the meat higher than what my final resting temp was in order to preserve the color, flavor and texture of the meat. Hope that helps and keep clicking. There are some nice fish with that bait!
@@UkuleleJayBBQ I get ya.... long time ago for this post and I'm sure you've picked up on what I was puttin' down from others as well. No harm no foul. was just offering up that it is appreciated (not just by me) if pertinent info is provided early on instead of waiting til the end to get that pertinent info. I get ya. Hope you got me as well. Cool beans and thanx for the response.
@@nateroo My pleasure, I always appreciate feedback to make helping others better. Definitely you'll see in other videos in descriptions I have some more information but will definitely make sure it get times and temps in everything as I know those are really important. Thanks again for your feedback! SMOKE ON BABY!
useless if you don't provide the temp; fritzj provided their temp but your vid did not. USELESS!!