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Two inch Ribeye, dry brined 48 hours. Reverse sear or Sous Vide?
In Sous Vide

Two inch Ribeye, dry brined 48 hours. Reverse sear or Sous Vide?


I'm not thrilled with the sear I get from sous vide steaks. My best results are to reverse sear at 210F until internal temp of 135F, oil the steak with peanut oil, then sear in a ripping hot cast iron skillet. I did sous vide a steak after dry brining, then out of the bag and into the fridge overnight on a wire rack, then sear- not bad but not the best.
What would you do?

by clemoh

6 Comments

  1. Fickle-Willingness80

    I sous vide (presalted), chill and dry in the fridge for 24 hours (with a little RV fridge fan). It crusts up almost instantly in a cast iron.

  3. MTCarcus

    I just made that same mistake with dry brining for 40+ hours. Did yours have a chewy texture on the outside but the inside was perfect?

  4. clemoh

    For the sous vide one I only dry brined 24 hours. It turned out fine, I only sous vide it 2 hours.

  5. Hahnstock

    Sous vide is always my first choice, and I’ve really enjoyed the results I get when searing on my charcoal chimney and a rack off the grill.

  6. BH-NaFF

    https://preview.redd.it/uhvc7pdcua4e1.jpeg?width=3024&format=pjpg&auto=webp&s=59a27dd7e9fc83325322ffa1de055f8d1718f87c

    Same situation, had a 2.5 inch ribeye for thanksgiving, I would say sous vide. You just have to really really really get it dry that is why you’re not getting the sear you want with sous vide. I went through maybe 10 paper towels until there was literally nothing blotting out and then I put it on a wire rack with a fan for 10 minutes before searing so the outside dries even more and gets colder than inside for less grey band.

    You also say ripping hot cast iron but really that’s a myth. You don’t need that especially on a cast iron. The thing about CI is how heat retentive it is so if you have it ripping hot, I’m sure you get an uneven sear and it’s curled up in some places causing no sear. You want to preheat your CI on medium for 15 minutes then add high smoke point oil, i reccomend avocado oil if you don’t have beef tallow or duck tallow. If using stainless steel then turn the heat up to medium high after putting the first side down and preheat only 5-10 minutes. Sear 1m a side starting with the cap preferably.

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