[Moderator note: The original Sous Vide: Recipes, Techniques & Equipment topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Sous Vide: Recipes, Techniques & Equipment (Part 8)] Hello everyone! This is my first post on the forum though I've been reading a lot. I recently purchased a sous vide demi and I'm experimenting with it a bit. Today I bought a nice 1 inch thick fiorentina which I plan to cook tomorrow. I like my beef rare so I planned to do 3 hours on 50°c. Is my timing for this Ok? I'm not really sure since I tried the tough cuts on 48-72 hours and I liked them, also did some thin steaks (ex. porterhouse) for an hour and a half and they were not bad, but I read here on the forums that for more tender cuts it's not recommendable to cook them for too long, but I'm not sure what is best for an inch thick. Tnx a lot for your help will post some photos when lunch will be ready
