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Rare Cooking Temp For Veal T Bone?

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I have only cooked this veal cut once and it was pan seared and then finished in the oven. I think I used a thermometer, settling for 125-130 degrees.

I want to do them sous vide next time and finish with a torch. Since working on my sous vide temp preference for steak (mainly tenderloin and flat iron), I have concluded 115 degrees and then a 90 second sear in cast iron on each side is the perfect rare for my wife and I.

Is this too low of a temp for a veal T-bone? My local butcher says it can be cooked rare like beef, but just want to double check?

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  1. Generally it's not done as rare as beef -- the texture & flavor aren't quite right. Medium rare/medium is about right -- 125 before the sear.