HELP! 3 pound entrecote

Onno_277007

Hi guys,

I need help with my 3 pound entrecote. I have friends over tomorrow and i want this meat to be perfect!

I like y entrecote or steak rare so normally around 49 degrees Celsius. My question is; what should i do now that i have a huge piece of entrecote? I want to put it on the table in one piece and slice it to demand. Should i put it in the sous vide for around 4 hours to get it to 49 degrees or would a longer cooking time of lets say 12-18 hours give a better result?

If you could help me out it would be much appreciated!

Kind regards,

Onno van den Berg

brian_martin2001

https://www.chefsteps.com/activities/perfect-every-time-center-cut-tenderloin-roast

https://www.chefsteps.com/activities/tips-tricks-one-steak-to-feed-them-all

Here are a couple ideas for you. I wouldn't leave it in the bath for am extended period of time. Just like with a steak, as it's a tender cut, you want it to reach the internal temperature and remove it soon after. Leaving tender cuts in a water bath for extended periods of time can give it a mushy unpleasant texture. the size of your cut is going to dictate how looking you want it in your want bath.

Good luck! Let us know what you end up doing, how it turns out.