I made my first sous vide steak! I had a ribeye at 133F for 2 hours then seared it in a cast iron skillet with avocado oil. I think I had the pan too hot so it had a gray band and went from medium rare to medium. Any tips and tricks are welcome! Happy to be part of the community now.
by Pro_805
17 Comments
Just sear it for less time and you are good to go
Put steak in ice bath after done cooking
Ooh. What is that press/weight called? I don’t have one of those!
ayyy fellow HEB shopper with the same unit I have. I hate how the temp controls on this thing work. 1/10th increments followed by REALLY FUCKING FAST INCREMENTS.
Heyyy, how you like those steak weights? I’m considering getting some!
If you are going for a hard sear, cut down on temp.
Would
Cook to 127 then sear
Reverse sear it, sear it before you put in the Sous Vide. Retains all the juice in the steak. 10/10.
Don’t be stingy on paper towels before you sear it. Get the outside nice and dry to minimize steaming. That seems to do the trick for me to minimize the grey band.
Also, for ribeyes I’m a recent convert to team 137. You give up a little bit of that prime rib tenderness, but it makes it up by rendering the fat making it absolutely delicious. It might not be everyone, but worse case scenario is it’s an excuse to eat another ribeye.
The other thing I do is tri tip over night. Sometimes I pull out this weed torch I bought off Amazon for like $40 that sounds like a jet engine. I throw the meat in a cast iron and sear it in the driveway to let my neighbors I’m doing divorced dad shit. I also bought a Benzomatic and sear on my BBQ, but it’s easy to get the distance too close and then your meat can taste like propane.
Cool
For the sear, I don’t think you need less temp like some people said.
1. Dry it and dry it again.
2. I do like to ice it – just to bring the temp down and give you some runway so the sear doesn’t cook the middle.
3. Ripping hot pan, high smoke point oil.
4. Just keep flipping. This is the key. 10-20 seconds then flip and just keep flipping. Use a quick read thermometer to make sure you don’t overshoot your middle temp.
All this “flip once” stuff you often hear about is nonsense. You need to crust the outside without it cooking through to the meat and creating that grey band. So you just keep flipping so the outside gets a quick sear but doesn’t penetrate.
Yum!!!!
What I do may be a bit different but there’s logic to my madness. I get a skillet ready with my aromatics and butter while my steak is drying off in paper towels. I get a second skillet heated up so water dances. Then I apply high smoke point oil to the steak and put it in for about 30 seconds per side. If you like the sear pull the steak and place it in the basting skillet and flip it so it’s coated and that’s it. It’s ready for plating and you’ll avoid issues of overcooking or burning the basting liquid.
Kerigold butter – put that in the pan next time. 👌🏻
With the knowledge of how plastics are not good for health—is this worth it?
Looks amazing. As long it was good, f tha hates. Keep up the great work!