I have just started cooking steaks in my sous vide machine.
I am getting results when cooking sous vide that do not agree with the theory and instructions I have read.
For my experiments I have cooked “rostas,” which is a beef part close to the filet (see link). I cooked two pieces for 1½ hours. One at 59°C and one at 56.5°C.
The white balance is off, but there was only a slight hint of red meat inside the piece cooked at 56.5°C.
What could be wrong? I get very different results from e.g. this page. I have checked the temperature of my sous vide machine and it seems correct.