2 and half inch costco ribeyes. Sous vide or reverse sear?
Can't decide if I want to sous vide or reverse sear these big boys.
by dolemite79
15 Comments
katsock
Do you have the time and will the flexibility benefit you?
Sous Vide
Do you want your kitchen to be all hot?
Oven.
Post updates regardless I need an excuse to take the roast out of the freezer
pipehonker
Sous Vide AND reverse sear
scroller52
2 each n compare
MonkeyDavid
How picky are you on the final temp of the steaks? Sous vide provides control.
And for ribeyes, while I’m not quite of the 137 club, giving time to melt the fat and collagen really does make a difference.
That being said, the best ribeye I ever had was a cowboy who cooked it over a low charcoal fire, direct but slowly. Haven’t really been able to duplicate that, though.
ushneb
Both
Some_Nibblonian
This thickness race is fucking dumb. No one needs a 2 1/2 inch cut. Those steaks are for 4 people each.
cambat2
I’ve always argued that for a thick steak, reverse sear is the best way to do it. You get very comparable edge to edge doneness, but with the added benefit of a drier surface for a better sear.
wildcat12321
sous vide is basically a form of reverse searing….
Personally, I think SV makes very consistent, beautiful meat. But nothing beats the flavor of a reverse sear over charcoal.
Dry brine for 24 hours with salt. smoke with some rosemary over it. Sear. Finish with a nice herby, garlicky compound butter and Maldon salt and fresh cracked pepper.
dolemite79
Update… I’ve decided to reverse sear. Coated them with hardcore carnivore rub and letting them brine in the fridge
simmonsgrege
Not sure how hot you can get your grill, but for thick steaks check out nakedwhiz.com Trex method it is amazing.
FzZyP
microwave high 10 minutes , flip and again
Defiant_Size6690
Are you asking if you should smoke then sear, or to sous vide then sear?
Narfi1
Did you check if those were blade tenderized ? Costco tends to do that, in that case sous vide might not be the way to go
KCCOmputer_Mikey
Whatever you do… do a good dry brine.
Bearspoole
Personally for ribeyes, I prefer a charcoal reverse sear. I come from a big bbq back ground tho and am still learning the ins and out of sousvide
15 Comments
Do you have the time and will the flexibility benefit you?
Sous Vide
Do you want your kitchen to be all hot?
Oven.
Post updates regardless I need an excuse to take the roast out of the freezer
Sous Vide AND reverse sear
2 each n compare
How picky are you on the final temp of the steaks? Sous vide provides control.
And for ribeyes, while I’m not quite of the 137 club, giving time to melt the fat and collagen really does make a difference.
That being said, the best ribeye I ever had was a cowboy who cooked it over a low charcoal fire, direct but slowly. Haven’t really been able to duplicate that, though.
Both
This thickness race is fucking dumb. No one needs a 2 1/2 inch cut. Those steaks are for 4 people each.
I’ve always argued that for a thick steak, reverse sear is the best way to do it. You get very comparable edge to edge doneness, but with the added benefit of a drier surface for a better sear.
sous vide is basically a form of reverse searing….
Personally, I think SV makes very consistent, beautiful meat. But nothing beats the flavor of a reverse sear over charcoal.
Dry brine for 24 hours with salt. smoke with some rosemary over it. Sear. Finish with a nice herby, garlicky compound butter and Maldon salt and fresh cracked pepper.
Update… I’ve decided to reverse sear. Coated them with hardcore carnivore rub and letting them brine in the fridge
Not sure how hot you can get your grill, but for thick steaks check out nakedwhiz.com Trex method it is amazing.
microwave high 10 minutes , flip and again
Are you asking if you should smoke then sear, or to sous vide then sear?
Did you check if those were blade tenderized ? Costco tends to do that, in that case sous vide might not be the way to go
Whatever you do… do a good dry brine.
Personally for ribeyes, I prefer a charcoal reverse sear. I come from a big bbq back ground tho and am still learning the ins and out of sousvide