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Sous vide nerds: Intramuscular fat in things like ribeyes. What do?
Posted on 2/3/16 at 8:46 am
Posted on 2/3/16 at 8:46 am
I've primarily been using my circulator for things like flat irons, skirt steak, flank, etc. as I've found lean cuts have worked a lot better. Any time I try something like a ribeye, I find that the intramuscular fat doesn't even start to render out, making for some really gnarly textures. Searing doesn't do anywhere near enough to start melting this fat down.
Usual temps are around the 145ish range recently (wife is pregnant, so I'm being ultra paranoid) and they just aren't good.
So, I've been grilling them, which is always awesome, but I'd still like to work this out as it's kind of a personal challenge now.
Usual temps are around the 145ish range recently (wife is pregnant, so I'm being ultra paranoid) and they just aren't good.
So, I've been grilling them, which is always awesome, but I'd still like to work this out as it's kind of a personal challenge now.
7
Posted on 2/3/16 at 8:51 am to Schwartz
Degas will get you set up baw
This post was edited on 2/3/16 at 8:52 am
Posted on 2/3/16 at 9:08 am to Schwartz
I do 1hr at 129 for ribeyes, never had any issues. Been pretty outstanding, actually.
Posted on 2/3/16 at 9:09 am to RonFNSwanson
I've never done sous vide, but I would imagine low and slow would solve Schwartz problem.
Posted on 2/3/16 at 9:59 am to Schwartz
I too ran into that funky texture. I found if I blast the fatty parts of the steak with my torch at the same time I'm searing on a hot cast iron, I can get that fat to break down into jelly goodness.
Posted on 2/3/16 at 10:00 am to colorchangintiger
I usually cook mine at 124-ish for two hours (usually about 1.5" thick steaks) before searing over a charcoal chimney. I've never noticed a texture issue that's different from any other cooking technique on ribeyes. How else have you cooked them where you didn't have the issue? I would think you wouldn't get much difference in most other cooking methods because you only cook for such a short time, but I suppose maybe with a reverse sear you could cook long enough to break the fats down further.
Posted on 2/3/16 at 11:03 am to NEMizzou
quote:
I suppose maybe with a reverse sear you could cook long enough to break the fats down further.
I often put them in the oven at 180 for a few hours. The fat breaks down to essentially butter.
Posted on 2/3/16 at 2:11 pm to Schwartz
I do a fair amount of sous vide cooking but I really don't think ribeyes are the best cut for this.
I would reverse sear it instead.
Sous vide tends to be for tougher cuts of beef or proteins like chicken that will get dried out when cooked to a safe temperature.
Maybe if you are intent to sous vide use a lower temp and hold it for much longer than you are doing now. Look up Douglas Baldwins ebook on sous vide for directions.
I would reverse sear it instead.
Sous vide tends to be for tougher cuts of beef or proteins like chicken that will get dried out when cooked to a safe temperature.
Maybe if you are intent to sous vide use a lower temp and hold it for much longer than you are doing now. Look up Douglas Baldwins ebook on sous vide for directions.
Posted on 2/3/16 at 2:38 pm to BRgetthenet
Here's someone who's tested both sous vide and cast iron options for both a filet and ribeye. Although favoring sous vide for filets, he's obviously a fan of the cast iron for ribeye. Like any cooking methods, there are pros and cons for each cut, and certain types of foods lend themselves better to different kinds of techniques. I've done a lot of sous vide cooking, but I've never attempted a ribeye. Give me a good ol' cast iron or charcoal grill.
Posted on 2/3/16 at 2:50 pm to Degas
I find for whatever reason the grass fed ribeyes do better sous vide
I finish in a cast iron grill pan
I finish in a cast iron grill pan
Posted on 2/3/16 at 3:10 pm to Schwartz
I get a funny texture too. I don't sous ribeyes any longer
Posted on 2/3/16 at 6:14 pm to Schwartz
Ask the nerdy cooking guys at Chef Steps. I watch that shite all day long.
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