Advice? Sous Vide Wagyu Skirt Steak

In the Sous Vide Recipes Forum
I'm wondering if because of the marbling, and fast melting?, fat in the wagyu, one should keep to lower temps?
shorter times?

I read (second hand) that the Alinea book does wagyu for 30 mins at 138F

but I also read elsewhere that wagyu should be kept below 133 in order to not render out all the fat.


typically I'd do steak at between 130-135,
and I'd probably let skirt go for 2 hours.
is that a mistake?

any advice welcomed!

By weedy on Sunday, February 12, 2012 at 05:21 AM


5 Replies So Far

(sound of crickets...)
By weedy on Monday, February 13, 2012 at 03:54 AM
I think you have the right idea.with what you are doing.
Maybe a little more time for regular skirt."Kobe"is a different animal
By Blacknight on Tuesday, February 14, 2012 at 10:03 AM
FWIW , I did the D'Artagnan Wagyu Skirt for 1 hour at 133.


then a quick brush and sear with a BBQ sauce I made

pretty great... and plenty tender enough.
By weedy on Saturday, February 18, 2012 at 06:52 AM
Hi> I am completely new in this topic. I have some churrascos/skirt steak that I want to try in sous vide. I do not know if the cut is exactly the same. This are like 1/2"thick. It will be in a stove (I am trying a pork belly and monitoring the temperature, have been constant), then I will sauté them.

Thanks for the comments
By Nilda P on Sunday, February 26, 2012 at 02:00 AM
Hi Nilda,

yes, that's the same cut, the only difference being that the "wagyu' type is fattier/more marbled


I'd suggest trying about an hour or two at 135? F and then a quick sear in a hot pan afterward... and serve with chimmichurri or however you like it.

I also like to do a little rub on the steak, with a bit of cumin and ancho chile, before vacuum sealing.

By weedy on Sunday, February 26, 2012 at 04:45 AM


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