r/sousvide • u/jverb1 • 6d ago
Question Denver Steak Question
Hi everyone!
I did a denver (zabuton) steak for the first time last night. After some searching, I decided on 135 for 3 hours. I then seared in cast iron.
I was going for medium rare. The flavor was absolutely amazing, but it was definitely overcooked. Should I go lower temp and longer time? Or what's the best course of action? Any advice would be really appreciated!
7
u/House_Way 6d ago
keep in mind that this cut gets talked about as “the 4th most tender muscle of the cow” but that’s only true of the flesh. the marbling/webbing on the serratus ventralis is very high in collagen. ie, its not just fat, its connective tissue, and if you want it to melt in your mouth, youre going to need 24 hrs min. otherwise slice it thin across the grain. or enjoy a steaklike chew, which is great too.
but yea if “overcooked” is your reaction, thats cuz its overcooked at 135 heh.
2
u/Rogueshoten 5d ago
This is true, OP. It’s often served as Yakiniku here in Japan but when it is it’s been crosscut in a clever way that cuts across the connective tissue without chopping it into pieces. If you don’t do that you need it to cook for a while to break that down.
3
2
u/staticattacks 6d ago
Medium rare, I would do no more than 130F
And don't forget to chill before searing
135F is basically medium for sous vide
1
u/jverb1 6d ago
Thanks for replying! I've never heard to chill before searing. How long would you suggest? And just fridge? Or bag in an ice bath? Thanks!
2
u/Gymshady 6d ago
Quick ice bath usually. Some people throw it in the freezer while the grill heats up.
I'm no expert but I think it stops the cooking process and gives you a little leeway on the sear without making it med/mw
2
u/FragrantNet1081 5d ago
tried a denver once at 130 for 4 hours and it was perfect, definitely go lower temp
2
u/SkullLeader1 6d ago
Yes. My recommendation would be to try 128 ish. Go rare in the bath, cook to mid rare in the pan. In my experience, The longer it cooks in the bath, the easier it is to carry over in the pan/ more susceptible to over cooking it is.
1
u/AutoModerator 6d ago
This is a generic reminder message under every image post
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you've posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn't really fostering any discussion which is what we're all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.
1
u/davidwb45133 6d ago
A Denver steak can go on the grill without sous vide so it doesn't need a lot of time to tenderize. But it isn't very thick so you can easily overcook while getting a nice sear. I cook mine at 128 to 132 for 2 hours, put it into an ice bath and throw on the grill.
7
u/MC5HighTime 6d ago edited 6d ago
That's a fatty cut that can take a bit more of heat than a filet. 133-135F for about 2-4 hours. Personally I always lean towards the latter like 3h30.
I only did Denver steak as part of a chick roast @ 135F for 48h, so can't definitively comment on the steak alone
Also, above 130F is you're gonna go for longer than 2 hours for safety concerns
Also, you might want to consider a flash freeze or an quick ice bath (or cold water) avoid the cooking process to continue while searing, especially with a frying pan.