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New-ish to sous vide. Tried 1” striploin steaks for 1.5h at 130F before searing. It was tender except anywhere that had marbling. The fat was very tough. Any tips on how to
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5 lbs strip loin salted & seasoned for 24 hours then sous vide for 14 hours @ 135 degrees. Then seared. : r/seriouseats
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