Hot as in preferred serving/eating temperature rather than doneness or spiciness. I have been using my Anova sous vide for a couple of months now and although I love how it turns out a perfect medium rare steak, I am always disappointed at how positively tepid they are when I sit down to eat them.
Today was the last straw. I cooked a lovely 1 inch chuck eye steak at 135F for 5 hours. I had to grip it tightly with the tongs when searing in ghee on my heavy cast iron skillet as it was so tender it didn't want to stay together! 1-2 minutes each side. I placed it on a warmed plate while I quickly deglazed the pan with a splash of wine and a spoonful of beef stock. Poured the sizzling sauce over the steak. Sat down. And it was all I could do not to weep because the steak was perfect medium rare and juicy. But it was cold! Ok, not cold. Room temperature.
I have made several kinds of protein sous vide and all are OK but the it is the steak that I got it for and while I don't mind say, not piping hot chicken I want my steak to sizzle! Especially after I just made a mess searing that baby. I have tried not bothering with pan juice, wrapping the steaks in aluminum foil and such. They just are not eating temperature when they come out of the bath and the searing is not doing it either.
Does anyone else find sous vide steak or other meat not hot enough to be palatable for them at serving? What do you do about it? If I sear for long it is going to cook but I think this body temperature steak thing is going to be the deal breaker for me. First time poster and appreciate your advice.