I put this prime rib in 137 sousvide for 2 hours with 30 second sear on cast iron and it came out dry. Is this from over salting it before I put it in the vacuum seal? That's the only thing I can think of. Be nice I'm a noob haha.
by imneverrelevantman
26 Comments
Check the temp of your water – sous vide may be miscalculated. Also put your meat in a ice water bath for 5-10 min after taking it out of the sous vide bath
Your bag could have let in water. Letting out fats
Too hot
Hard to tell from the picture but I’d say that’s not 137, either the water temp was wrong or it leaked.
Edit: also, to your salting question, I doubt over salting would lead to this drastic of a cook error, but you do want to salt conservatively if at all before SV imo, it can overpower your flavors especially if you have salt in whatever you season it with before searing (you should)
That’s not 137 F. Way too cooked.
Was it pulling apart like a slow-cooker roast? If so, likely water got in.
Sure it wasn’t 173?
Presuming everything is actually as described, your SV temp sensor is screwed.
There’s no way that 137 for two hours with 60 total seconds of sear produces that result. Equipment malfunction is the only option.
From the looks of it everything 😂
Jokes aside, surprised nobody has suggested too long of a sear maybe?
Did you sear it too long? I’ve done that before trying to get a crust before serving
“No mom, it’s good. Real good. It’s not chewy at all”. Sorry just having a flashback
Did you rest in freezer or ice bath before sear?
Well you cooked it, and then you cooked it some more.
You over cooked your rib eye steak.
I keep seeing too hot but to me that looks like the bag wasn’t sealed right. If it was too hot then wouldn’t that fat look better?
This doesn’t look like 137. Wish you luck next time!
Also, let the meat cool before searing.
I’m betting that you seared your steak without doing an ice bath first. By the amount of sear you got there you had it in the pan for quite some time. So what happened is that you cooked your steak then cooked it again. What you could try is cook at 120 them pan sear fast. I got myself a torch so almost no gray band.
https://preview.redd.it/kgxe74g1d63e1.png?width=1080&format=pjpg&auto=webp&s=70032868e433f1d3805c236a914516a7113edbcb
Going to guess you transposed those numbers and actually had it set to 173°. Plug the cooker back in and turn it on. Should default to the last cook temp
That looks like overcooked chuck.
I don’t think your circulator was set to 137 or if it was it has a calibration problem.
I once sous vided a steak and accidentally left it at the temp I had set for some vegetables, like 160 or so. It came out like that. It wasn’t that terrible actually. Edible but not sous vide magic.
What tool do you use?
I had an issue with the coils calcifying on my old anova with hard water… set 140 for pork chops and it ended up boiling them
Overcooked your steak
How long did you sear for? If you aren’t drying thoroughly before searing easy to sear and have this happen
So when’s the re do pictures? Obviously you want to see what 137 tastes like now more than ever right ?
Staight to jail
Yeah, you figured up. Either you set the temp WAY too high or your equipped is faulty and it cooked too high.