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Sous Vide Ribeye
Posted on 12/12/19 at 1:58 pm
Posted on 12/12/19 at 1:58 pm
Got my first Sous Vide Anova and going to give ribeyes a whirl at the camp this weekend. Any tips or suggestions from the FD gurus for times, temps, etc., or pretty straight forward - salt, pepper, slam on super hot pit for a minute on each side. TIA
11
Posted on 12/12/19 at 2:08 pm to Dlawnboy
Only SV if they’re at least an inch thick. 130-135F for med-rare to medium. Two hours is plenty. Pat them dry before you sear.
Posted on 12/12/19 at 2:12 pm to Dlawnboy
I would do 2 hours. If you let it go over a little bit don't panic but you don't want it to drag out to 3-4 hours. Don't try to get cute and add anything like butter to the bag while it's in there. It takes away from the beef flavor.
As mentioned above you want at least an inch thick to really get the most of it.
I prefer finishing in a cast iron pan but how you sear it off is up to your own personal preference. If you have a hot enough grill one minute per side should do it.
Let us know how they turn out
I would recommend checking out some of the videos from the "sous vide everything" youtube channel as well.
As mentioned above you want at least an inch thick to really get the most of it.
I prefer finishing in a cast iron pan but how you sear it off is up to your own personal preference. If you have a hot enough grill one minute per side should do it.
Let us know how they turn out
I would recommend checking out some of the videos from the "sous vide everything" youtube channel as well.
Posted on 12/12/19 at 2:19 pm to Dlawnboy
quote:
Sous Vide Ribeye
Make sure to use only ketchup as the marinade. Comes out scrumptious
Posted on 12/12/19 at 2:25 pm to beerJeep
I do 118* for an hour and a half. Pat dry and season with salt and pepper. Get a pan hot and melt some butter with fresh rosemary and cook on both sides to desired crust. Delicious.
This post was edited on 12/12/19 at 2:30 pm
Posted on 12/12/19 at 2:35 pm to Dlawnboy
If you've never had a SV steak before just be warned that it will taste different.
Still really good, but just different. However, searing it on the pit after may give it some of that grilled flavor that you're used to.
Still really good, but just different. However, searing it on the pit after may give it some of that grilled flavor that you're used to.
This post was edited on 12/12/19 at 2:37 pm
Posted on 12/12/19 at 2:49 pm to Dlawnboy
3 hours at 133
Ice bath
Sear (i like to sear on my grill)
Ice bath
Sear (i like to sear on my grill)
Posted on 12/12/19 at 3:05 pm to rutiger
quote:
Ice bath
For what?
Posted on 12/12/19 at 3:06 pm to Powerman
quote:
Ice bath
For what?
It’s supposed to stop the cooking process so you can get a nice sear without actually cooking the meat more.
Posted on 12/12/19 at 3:10 pm to Dlawnboy
Just follow the serious eats recipes in the Anova app. It's pretty hard to mess up.
I normally go 127* for 1.5-2 hours. Then sear it wherever you can get your cast iron skillet hottest. Just make sure to pay dry before you sear so it will sear quicker.
I normally go 127* for 1.5-2 hours. Then sear it wherever you can get your cast iron skillet hottest. Just make sure to pay dry before you sear so it will sear quicker.
Posted on 12/12/19 at 3:11 pm to rutiger
quote:
It’s supposed to stop the cooking process so you can get a nice sear without actually cooking the meat more.
There's very little, if any carryover cooking for sous vide.
Ice bath is unnecessary.
Letting the meat rest a bit and drying the surface before searing are both beneficial.
Posted on 12/12/19 at 3:11 pm to rutiger
Seems unnecessary to me. Isn't the whole point of SV that it stops cooking at the exact temp you set it to?
Posted on 12/12/19 at 3:13 pm to Dlawnboy
With steak you don't typically want to go longer than a couple of hours. Sous Vide Everything on Youtube has some great videos/experiments on time, temp, and marinade factors.
Salt the meat the night before if you can and make sure you pat it dry before searing.
I typically do 118 for 2 hours and sear on cast iron with ghee.
Salt the meat the night before if you can and make sure you pat it dry before searing.
I typically do 118 for 2 hours and sear on cast iron with ghee.
Posted on 12/12/19 at 3:23 pm to Dlawnboy
I season with Salt, Pepper, Garlic Powder and throw them in the bath at 129 for 3 hours. Take them out and pat them dry then throw them in the fridge for 1-15 minutes. Then heat up my skillet on the grill outside until its smoking and do 90 seconds each side and baste with butter, garlic cloves, and rosemary. Then hit the edges. Best home cooked steak I've ever had.
Posted on 12/12/19 at 3:27 pm to Large Farva
I prefer to hold off on the pepper until after the sear.
I also use ghee to avoid the burnt butter flavor.
Sounds good though!
I also use ghee to avoid the burnt butter flavor.
Sounds good though!
Posted on 12/12/19 at 3:33 pm to rutiger
quote:
It’s supposed to stop the cooking process so you can get a nice sear without actually cooking the meat more.
If it's that much of a concern why not just dial the SV temp back a few degrees?
Posted on 12/12/19 at 3:45 pm to Dlawnboy
This entire thread sounds like a whole lot of time and work to cook a ribeye when you can cook one to perfection on a hot grill in 10 minutes and after 2 minutes of prep work.
Posted on 12/12/19 at 3:54 pm to DownSouthJukin
Hot take.
Posted on 12/12/19 at 3:58 pm to DownSouthJukin
quote:
This entire thread sounds like a whole lot of time and work to cook a ribeye when you can cook one to perfection on a hot grill in 10 minutes and after 2 minutes of prep work.
says the guy that eats it well done
Posted on 12/12/19 at 4:00 pm to DownSouthJukin
quote:
sounds like a whole lot of time and work to cook a ribeye
Pro tip. You can leave the room and do other stuff while they are in the water bath. It’s not going to boil over. I’ve dropped steaks before coin toss, then sear and served them at halftime.
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