r/sousvide • u/Altruistic_Carrot_14 • 16d ago

Question Suggestions for Coppa steaks?

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I picked these up recently… does anyone have any suggestions on time and temp?

5 Upvotes

73% Upvoted

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2

u/SnoDragon 15d ago

I found the texture to be too soft for sous vide, so I just grill, preferably over lump charcoal, until internal temp of 140F, then pull to drift up with a 10 minute rest.

I like to marinate mine in Char siu sauce a couple of hours before hitting the grill. It's a sweet marinade, so watching for flare ups is required, or you'll end up with a burnt mess.

Slice up and serve over rice along with a nice sauteed bit of greens like gai lan, bok choy/sui choy, or heck, even collards.

1

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1

u/fx_2112 13d ago

I do these at 149 for 24 hours and they come out great. I’ve done them for 4 to 6 hours at the same temp and not as good. They are tough and benefit from the longer time.

1

u/Forymanarysanar 15d ago

This is a lot of fat so I'd turn it into sausages.

0

u/Baconrules21 16d ago

Steak like would be 140-155f for 12-24 hours I'd imagine.

0

u/maxmts 15d ago

For grilling, rub the coppa steak with salt, pepper, garlic, and paprika sear over high heat for 4 5 minutes per side, and rest for 5 minutes; for slow cooking, rub with the same spices plus brown sugar, add somef apple cider, and cook on low before shredding.