I have only cooked this veal cut once and it was pan seared and then finished in the oven. I think I used a thermometer, settling for 125-130 degrees.
I want to do them sous vide next time and finish with a torch. Since working on my sous vide temp preference for steak (mainly tenderloin and flat iron), I have concluded 115 degrees and then a 90 second sear in cast iron on each side is the perfect rare for my wife and I.
Is this too low of a temp for a veal T-bone? My local butcher says it can be cooked rare like beef, but just want to double check?
Updated 24 days ago | 4
Updated 6 days ago | 2
Updated 11 days ago | 12
Updated 5 months ago | 4
Updated 3 months ago | 9