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going to sous vide a nice aged ribeye (not mine lol); question about what to get?
Posted on 3/24/25 at 2:07 pm
Posted on 3/24/25 at 2:07 pm
planning to pick it out tomorrow; we were perusing the selections today; the butcher recommended the 24 day bone-in.
i like bone in even though its harder to cook evenly close to the bone the sous vide should take care of that.
would you go bone in or boneless? any thoughts or suggestions on the cooking process itself? i plan to sear it on the grill over fire; not on the stove in an iron skillet.
i like bone in even though its harder to cook evenly close to the bone the sous vide should take care of that.
would you go bone in or boneless? any thoughts or suggestions on the cooking process itself? i plan to sear it on the grill over fire; not on the stove in an iron skillet.
6
Posted on 3/24/25 at 2:13 pm to CAD703X
I prefer bone in if its an option. Season and throw in some herbs in the bag for sous vide. After the sear use a torch and melt some compound butter all over it 
Posted on 3/24/25 at 2:17 pm to CAD703X
I thought you were a dry aging legend?
Posted on 3/24/25 at 2:30 pm to CAD703X
I like to cook some garlic in oil, and include that and rosemary in the bag before I sous vide.
Posted on 3/24/25 at 3:17 pm to KosmoCramer
quote:we dont need the big guns for a tuesday night steak
I thought you were a dry aging legend?
Posted on 3/24/25 at 3:18 pm to Mr Roboto
quote:all of this sounds spot on.
I prefer bone in if its an option. Season and throw in some herbs in the bag for sous vide. After the sear use a torch and melt some compound butter all over it
i'll definitely seal some yumminess in the bag w/ the steaks.
i love a good tarragon steak but i think in this case that would overpower the aged flavor. just want to complement it.
Posted on 3/24/25 at 4:11 pm to CAD703X
I put butter and rosemary in the bag.
Posted on 3/24/25 at 4:15 pm to CAD703X
For Sous Vide steaks, the thicker the better. Think in terms of one steak for two or more people. The thicker it is, the more it will benefit from SV.
This isn't a ribeye, but it's on my list of things to do:
This isn't a ribeye, but it's on my list of things to do:
Posted on 3/24/25 at 7:39 pm to CAD703X
quote:
any thoughts or suggestions on the cooking process itself? i plan to sear it on the grill over fire; not on the stove in an iron skillet.
I'd say season the steaks like you normally would (salt and black pepper), put some butter and thyme in the bags with the steaks and sous vide at 125 for 1-2 hours.
After you remove the steaks from the bags, dry them with paper towels and re-season with black pepper.
Then grill/sear them to temp at high AF heat.
This post was edited on 3/24/25 at 7:41 pm
Posted on 3/25/25 at 7:28 am to CAD703X
quote:
i plan to sear it on the grill over fire; not on the stove in an iron skillet.
Fail. You'll get half the crust with less consistent temperature control.
And if you're doing a "Tuesday night steak," why would you bother with bone in and aged?
Buy it an extra day in advance next time and dry brine it.
Posted on 3/25/25 at 10:46 am to CAD703X
quote:
would you go bone in or boneless?
Boneless if you want to SV.
Bone in has benefits for cooking longer over flame.
I dont see where the bone in adds anything for SV and you will spending more for the added weight
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