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Sous-vide steak advice
Posted on 2/13/21 at 6:48 pm
Posted on 2/13/21 at 6:48 pm
Just bought a sous-vide at the store...The guide says 129-135 degrees for medium-rare for a ribeye, and I assume the temperature depends on how long you place them in the tank.
What is the usual temp and time for you guys?
Also, any tips for searing and making sure the steak is hot will be greatly appreciated.
What is the usual temp and time for you guys?
Also, any tips for searing and making sure the steak is hot will be greatly appreciated.
This post was edited on 2/13/21 at 7:04 pm
12
Posted on 2/13/21 at 6:52 pm to Coach Buzzcut
What kind of steak?
The internal temp won’t go above the water temp.
If a ribeye I like the higher end to render the fat more IMO.
Cool them in a ice bath after in the bag. Take them out and Pat dry. Put in fridge to dry more.
Heat pan hot hot. Brush high temp oil (I use as avocado) oil in it and wait for it to start to smoke. Sear the shite out of them about 30 seconds a side if they are thick. I do that two times per side flipping.
Put butter after first flip and baste with spoon.
Profit.
The internal temp won’t go above the water temp.
If a ribeye I like the higher end to render the fat more IMO.
Cool them in a ice bath after in the bag. Take them out and Pat dry. Put in fridge to dry more.
Heat pan hot hot. Brush high temp oil (I use as avocado) oil in it and wait for it to start to smoke. Sear the shite out of them about 30 seconds a side if they are thick. I do that two times per side flipping.
Put butter after first flip and baste with spoon.
Profit.
This post was edited on 2/13/21 at 6:54 pm
Posted on 2/13/21 at 7:29 pm to Coach Buzzcut
My favorite way is with Tenderloin. Season liberally with course salt and pepper and garlic powder then seal and 131 degrees for 1 1/2 hours. Cut open bag pat dry with a paper towel rest while you get the fire searing hot. I use charcoal and pecan wood glowing as red as can be. Place directly over coals for 2 minutes and flip adding a pat of butter on seared side along with some rosemary. Cool for another 2 minutes and serve.
Posted on 2/13/21 at 7:40 pm to Coach Buzzcut
ChefSteps
ChefSteps does a lot of good short videos and has a whole sous vide series. Here is one on steaks.
5 ways to sear the steak
ChefSteps does a lot of good short videos and has a whole sous vide series. Here is one on steaks.
5 ways to sear the steak
Posted on 2/13/21 at 7:46 pm to TDTOM
Posted on 2/13/21 at 7:58 pm to Coach Buzzcut
quote:
assume the temperature depends on how long you place them in the tank.
the thickness is what changes your time. THe temp is the temp. For a steak, I like to go at least 1 hour, and up to 3 hours, with same result. For a really thick steak, you prob want to go at least 1.5-2HR.
Posted on 2/13/21 at 8:45 pm to busbeepbeep
I like 130 for 2-3 hours. A lot of videos show 137 for an hour. I've tried both and like the outcome. I usually put hardcore carnivore black on them before I bag it and add some spice before the grill and then throw on a hot grill for a minute or two per side when done. I am always pleased with the results.
Posted on 2/13/21 at 9:47 pm to Coach Buzzcut
I cooked some the night before last. Dry-brined in the fridge overnight uncovered. Sous vide at 128 for 2 hours. Pat dry and extremely hot sear on cast iron. Comes out great.
This post was edited on 2/13/21 at 9:50 pm
Posted on 2/13/21 at 10:27 pm to Coach Buzzcut
just here to comment that ive been using my sous vide like crazy lately and I think that steak is really the only thing I like it for. It does a filet to perfection. I did fajitas this week that were also great.
Everything else ive done is just missing something.
Everything else ive done is just missing something.
Posted on 2/14/21 at 8:28 am to jamiegla1
quote:Try lobster tails with butter and tarragon.
just here to comment that ive been using my sous vide like crazy lately and I think that steak is really the only thing I like it for. It does a filet to perfection. I did fajitas this week that were also great.
Everything else ive done is just missing something.
Posted on 2/14/21 at 8:30 am to Coach Buzzcut
quote:I typically do Tenderloin at 125 and Ribeye at 130. I prefer Ribeye Medium Rare due to the fat. Quick sear in the cast iron and you are good to go. I do 90 minutes as a minimum for all steaks but will do longer for thick cuts. I don't think you are going to get any benefit by going over three hours. I would think if you went much longer than that, the meat will start to break down a bit.
What is the usual temp and time for you guys?
Also, any tips for searing and making sure the steak is hot will be greatly appreciated.
Posted on 2/14/21 at 8:47 am to ericberryistheman
I agree I think a ribeye is a little better at a higher temp. Helps render the fat better. Just get it real cold after SV and a real hot fast sear to not cook it more.
Jamiegla1 Try some ribs in the SV. 165 for 24hrs. Cool off and finish on the grill or batter and deep fry individual bones.
Jamiegla1 Try some ribs in the SV. 165 for 24hrs. Cool off and finish on the grill or batter and deep fry individual bones.
This post was edited on 2/14/21 at 8:49 am
Posted on 2/14/21 at 9:20 am to Coach Buzzcut
Looks like this thread triggered some sous vide haters
Posted on 2/14/21 at 9:58 am to FAP SAM
They usually do 
Posted on 2/14/21 at 10:02 am to FAP SAM
quote:
Looks like this thread triggered some sous vide haters
Where?
Posted on 2/14/21 at 10:14 am to Coach Buzzcut
OP might want to go down the internet rabbit-hole of Guga Foods' Sous Vide Everything, with Brazilian (well, actually now Miamian) chef Gustavo "Guga" Tosta.
here's a nice background interview: LINK
here's a nice background interview: LINK
Posted on 2/14/21 at 10:22 am to Martini
The downvotes flowing like water
Posted on 2/14/21 at 10:30 am to jamiegla1
quote:
Everything else ive done is just missing something.
Try a thick pork loin chop with black pepper, minced garlic, and a sprig of thyme. 145F for two hours, the pat dry and sear. Lean, tender, and juicy.
Posted on 2/14/21 at 10:56 am to NOLAGT
quote:
What kind of steak?
The internal temp won’t go above the water temp.
If a ribeye I like the higher end to render the fat more IMO.
Cool them in a ice bath after in the bag. Take them out and Pat dry. Put in fridge to dry more.
Heat pan hot hot. Brush high temp oil (I use as avocado) oil in it and wait for it to start to smoke. Sear the shite out of them about 30 seconds a side if they are thick. I do that two times per side flipping.
Put butter after first flip and baste with spoon.
Profit.
all of this 
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