Don't sous vide with butter, it'll actually extract the flavors from the meat to the liquid butter. You'll end up with super tasty butter + super bland steak. Right way is to sous vide with dry seasoning and finish with butter or compound butter.
@@hellfish2309 adding butter inside the bag will add almost zero flavor to the steak. Adding butter afterwards will actually enhance the steak. Hence, the former is a waste of butter.
The cheesecloth needs to be much tighter, and it’ll operate as a terrific frame. Just leave yourself some cloth off your knot as handle. Edit- the fat is harder to compress, and silverskin is even worse
This highlights the issue with tenderloin and why it used to be a cheap meat: It only had the taste you add to it. An easier and faster way to solve that problem is to create a marinade consisting of beef stock, dried mushroom, salt & pepper and olive oil. Fry your steak, whether tenderloin or something cheaper and you get a wonderful taste. And yes, it’s cheating but who do you want to impress: The diners (yourself + family/friends) or random strangers?
You’re not wrong, but the point of pounding the loin through the cheesecloth is to make the flesh denser and better able to retain texture the through a roast preparation - useful if you lack the personnel or cooktop space to do steaks to order
Bro just go to your local butcher and ask they will be more than happy to do all this bs for you whyorder from hundreds of miles away? Doesn’t make sense even whole paycheck does a lot of stuff if you ask
