![My first sous vide: entrecote 4 hours on 51 degrees. With good quality olive oil & balsamico. Baked it a bit to long on the non fatty side. But it tasted great! : My first sous vide: entrecote 4 hours on 51 degrees. With good quality olive oil & balsamico. Baked it a bit to long on the non fatty side. But it tasted great! :](https://preview.redd.it/8k805oi24k361.jpg?auto=webp&s=233ea0cafec20574b6d29cd5771dbe1b977a76e8)
My first sous vide: entrecote 4 hours on 51 degrees. With good quality olive oil & balsamico. Baked it a bit to long on the non fatty side. But it tasted great! :
![I recently bought a sous vide cooker and a lot of steaks. Rubia Gallega Entrecôte. - Dining and Cooking I recently bought a sous vide cooker and a lot of steaks. Rubia Gallega Entrecôte. - Dining and Cooking](https://www.diningandcooking.com/wp-content/uploads/2020/07/b0db3mivlb851.jpg)
I recently bought a sous vide cooker and a lot of steaks. Rubia Gallega Entrecôte. - Dining and Cooking
![Short ribs/tværreb tilberedt sous vide og grillet, tid og temperatur med opskrift | Sous vide 2.0 | Opskrifter, Madopskrifter, Ristede kartofler Short ribs/tværreb tilberedt sous vide og grillet, tid og temperatur med opskrift | Sous vide 2.0 | Opskrifter, Madopskrifter, Ristede kartofler](https://i.pinimg.com/originals/d2/6e/fb/d26efb6009fdf5b7c4939434c4d4a637.jpg)