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TigerSaint1
LSU Fan
Member since Apr 2014
1383 posts

Sous Vide Ribeye
Finally going to try out the sous vide I got for Christmas, always have done reverse sear in the past. The old thread on here I saw everyone was recommending different temps and times but also said to follow the sous vide everything guy and he said 130 degrees for 3.5 hours. Also what container and lid can you use if you don’t have a specialty made one for sous vide? The steaks I have are prime ribeyes about 1.5” thick. Also any other tips welcomed.


Btrtigerfan
LSU Fan
I want a T-Shirt
Member since Dec 2007
15239 posts

re: Sous Vide Ribeye
135ish for me. I like mine medium.
This post was edited on 7/3 at 4:00 pm


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24
DoctorTechnical
LSU Fan
Birmingham
Member since Jul 2009
2363 posts
 Online 

re: Sous Vide Ribeye
Any container will do. Don't worry about lid, as long as you keep an eye on the water level. Might want to bump that temp up a degree or two. How do you plan to sear at the end?
Sous Vide Guy = Guga?


ruzil
Southeastern LA Fan
Baton Rouge
Member since Feb 2012
14072 posts

re: Sous Vide Ribeye
Just use a large pot or a small ice chest. Sous vide seems a bit overkill for a prime cut but if you insist:

Season and vac seal. 122F for 1.5 hours. Pull and dry it off thoroughly and sear in a smoking hot cast iron skillet for 45 seconds each side.

If you are doing inside, disable smoke alarms before sear.
This post was edited on 7/3 at 4:04 pm


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52
GEAUXT
USA Fan
Member since Nov 2007
26688 posts

re: Sous Vide Ribeye
quote:

3.5 hours


Not necessary. 1.5-2 hours is all you need


KamaCausey_LSU
Member since Apr 2013
7527 posts

re: Sous Vide Ribeye
For short sous vide 1-4 hours you won't need a lid. Especially at lower temperatures.

I've never used a sous vide container. For smaller cuts I'll use a stock pot. For things like a Boston butt or brisket, I'll use an ice chest with ping pong balls to prevent evaporation.

For steaks, I wouldn't do more than 2 hours.


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21
Coater
LSU Fan
Madison, MS
Member since Jun 2005
30761 posts

re: Sous Vide Ribeye
I just use a regular stock pot—no lid

I also use ziplocks

You can use a clothespin to keep it from moving around

I use a straw to get any residual air out after slowly dropping the bag into the water


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21
BottomlandBrew
LSU Fan
Member since Aug 2010
21384 posts

re: Sous Vide Ribeye
Ribeyes, imo, benefit from a slightly higher bath temperature. 133-138 range and then a good rest between the bath and sear. You won't overcook it when you sear, so you want the warmer bath to really soften all that fat. Just my preference.


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53
tigersmanager
LSU Fan
Member since Jun 2010
2854 posts

re: Sous Vide Ribeye
2 hours is plenty long enough for ribeye


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21
TigerSaint1
LSU Fan
Member since Apr 2014
1383 posts

re: Sous Vide Ribeye
Cast iron on my grill outside that will get up to 600 degrees. Yes talking about the video from Guga.

Also have Vacuum seal.
This post was edited on 7/3 at 4:51 pm


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Shockthamonkey
LSU Fan
BR
Member since Jul 2016
448 posts

re: Sous Vide Ribeye
I season, seal and put in 132 degree water for 2 hours. Then I throw it on the grill for a couple of minutes, high heat. Always comes out perfect.


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11
TigerSaint1
LSU Fan
Member since Apr 2014
1383 posts

re: Sous Vide Ribeye
For the downvote, I would love suggestions. Please and thank you.


DoctorTechnical
LSU Fan
Birmingham
Member since Jul 2009
2363 posts
 Online 

re: Sous Vide Ribeye
Not a downvoter, just a lover of the precision of sous-vide. Ready to disappear down an internet rabbit-hole? Try Kenji-Alt or Helen Rennie.

And that's just two.


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11
Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
8693 posts

re: Sous Vide Ribeye
I cook at 128 for 2 hours then sear it.


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11
BigDropper
LSU Fan
Member since Jul 2009
4594 posts
 Online 

re: Sous Vide Ribeye
You're always going to get DVs from the silent, passive-aggressive thread stalkers.

Sous vide is a polarizing topic that draws a lot of ire from those who do not understand it.

I'm my experience, reverse sear is a better cooking technique for a ribeye than sous vide. The main reason being that the intra & inter muscular fats, as well as the connective tissues that are present do not break down enough to be palatable.

I typically find that leaner cuts of meat have better results with sous vide cooking. For beef I would recommend tenderloin (Filet), strip loin (NY Strip), flank, & flat iron.

Pork seems to be pretty receptive to sous vide. I like rib chops, loin chops, & blade steaks. The thicker, the better! You can also get really good results from whole pork tenderloins.

The couple of times that I cooked ribeyes sous vide, I seasoned them liberally with kosher salt & added a small pat of butter, sprig of rosemary, crushed garlic clove & a few black peppercorns to the bag. I set the temp to 127°F for 1:45. Then follow steps for searing.


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05
dpd901
LSU Fan
South Louisiana
Member since Apr 2011
6480 posts

re: Sous Vide Ribeye
I didn’t downvote, but I will never understand doing that to a ribeye or any premium steak cut. Part of the pleasure of eating a steak, to me, is the texture and chew of a steak. I find the souvide breaks down the texture of the steak and gives it a pot roast character.

What I suggest you try instead is to get a big chuck roast, do some trimming, tie it up and do a really long low and slow sous vide on that, finishing it in a 500* oven to Brown it and it will come out like prime rib. That’s what Sous Vide is for in my opinion... improving lesser cuts of meat. A ribeye is already perfect.


GynoSandberg
Houston Astros Fan
Member since Jan 2006
65837 posts
 Online 

re: Sous Vide Ribeye
quote:

I didn’t downvote, but I will never understand doing that to a ribeye or any premium steak cut. Part of the pleasure of eating a steak, to me, is the texture and chew of a steak. I find the souvide breaks down the texture of the steak and gives it a pot roast character.



Yes

SVing good meat is the new pandemic


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10
Degas
2187645493 posts
Member since Jul 2010
10781 posts
 Online 

re: Sous Vide Ribeye
The consensus temperature for ribeyes on another sous vide forum is 137, which may seem a bit high, but honestly yields the best result, even if you like your steak more on the rare side.


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22
TigerSaint1
LSU Fan
Member since Apr 2014
1383 posts

re: Sous Vide Ribeye
Thank you for your opinion. I have always done prime ribeyes on the grill doing reverse sear. These were good and tender doing sous vide, but I think I prefer the flavor of the reverse sear. The sous vide was a gift from some friends so I’m interested to cook some other things on it.


Lakefront-Tiger
LSU Fan
Da Lakefront
Member since Nov 2004
5298 posts

re: Sous Vide Ribeye
Just did these last night.
129 for two hours, then seared with my torch, while sitting in the heated cast iron (that way I don't scorch my cutting board or other pans)
Came out perfectly Rare ++


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