Newbie question about venison steaks

[hangmanli]

Hey folks,

I have successfully done a couple of venison roast at 131° for 24 hours.

now I’ve got a few venison steaks which were marinating overnight and I vacuum sealed them. They are about 3/4 of an inch thick. Can you guys give me a general idea of how long I need to put these in the sous vide?

thanks!

 

[BrianGSDTexoma]

I did these 125 for 2 hours and turned out great.

Venison

Well this venison loin turned out really good. This was some of the best tasting venison I have had in long time. Sous Vide at 125 for 2 hours. Dried and seasoned with garlic salt pepper. Seared30 seconds a side.

www.smokingmeatforums.com

 

[hangmanli]

Thanks!

 

[BrianGSDTexoma]

Not sure how you like them but like I like a little on the rare side. Just do at what temp you like. Venison does not need to go long. I going to use that Black Hardcore on next ones.

 

[SmokinEdge]

I did these 125 for 2 hours and turned out great.

Venison

Well this venison loin turned out really good. This was some of the best tasting venison I have had in long time. Sous Vide at 125 for 2 hours. Dried and seasoned with garlic salt pepper. Seared30 seconds a side.

www.smokingmeatforums.com

I agree Brian.

 

[kruizer]

I did mine for 3 hrs @ 120 and then pan seared for 1 minute each side in a fairly hot pan and they turned out beautiful.

 

[gnatboy911]

With backstrap steaks you'll only need a couple hrs. I've found with hindquarter steaks you'll need longer. At 3/4 inch thick make sure you're pan is screaming hot as they'll over cook quickly during the sear.

 

[hangmanli]

With backstrap steaks you'll only need a couple hrs. I've found with hindquarter steaks you'll need longer. At 3/4 inch thick make sure you're pan is screaming hot as they'll over cook quickly during the sear.

Yes I learned that very quickly. Typically we like it medium rare. However on the last attempt the pan wasn’t quite hot enough so it turned out medium

I think the next time I’m going to cook them in the sous vide to 120° Then pan sear them at high heat

thanks again for all the advice!