I got some choice ribeyes from Kroger the other day and put them in the water bath for 2 hours at 129.5 degrees. Seared on each side for 1 minute in cast iron. About 1.5" thick. After cooking the steak was barely pink. It had the texture right but the color was off. Thought it might be a calibration issue and checked it with another ribeye from Kroger and the same thing happened (I bought a few at the same time). Checked the water temp with two other digital thermometers and all were within .1 degree of each other.
What would cause this? Steaks were also not very tender. Had a slight gristle to them.
What would cause this? Steaks were also not very tender. Had a slight gristle to them.