Newbie Question-
Have 2 meats I would like to Sous Vide for Shabbos.
1. London Broil 1.6 LB it is a maple bourboun crushed already vacuum packed
2.Cowboy Rib Steak, 1.6 LB.
I would like to Sous Vide tonight if possible.
According to Google, I should do the London Broil for 12 hours at 132 and then sear for 1 minute on each side
Cowboy steak- Says 129 for an hour and then finish searing for about 1.5 on each side. Not sure that is enough time.
Any advice on input is greatly apprecaited.