Quote:
Originally Posted by Spoiler
2 questions:
How big was the filet?
How many minutes at 130 Degrees?
Mrs Spoiler was wondering......
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I do as large of a filet that will fit into the cast iron pan. last filet was gigantic. When I sous vide I do 109F for 45 minutes and then I put skin side down in the cast iron with some butter spooned over the filet. plate when skin is crunchy.
The flesh stays really moist and has a firm texture.
