Hi everyone, I’m doing my first sous vide and got a nice big ribeye. Can someone please walk me through step by step? Thanks in advance, I just like to know exactly what I’m doing and I figured you all are the best to ask. I have the salted ribeye in a bag with butter and herbs.
by shaqattack14
5 Comments
You’ve done the hard part already, lol.
Here come the butter police 🚔
I’ve done it, but everyone says that you end up with steak flavored butter juices instead of butter flavored steak, so I quit to avoid the hate.
Always just butter baste when searing after the sous vide.
Fatty cuts like ribeye, join the 137⁰ club, trust me.
With beef, I always throw the bag into a pot of ice water for a few minutes to avoid overlooking when searing and always pat the meat dry with paper towels before the sear.
I either pan sear with avacodo oil or use the trusty torch out on my grill.
You can make some amazing shredded chicken for tacos too, one of my favorite things to do with the sous vide and chicken thighs.
Also try pork chops or tenderloins, literally a game changer.
An Ice bath is a waste of time. I’ve done side by side test with different cuts. It makes no difference. At all. Literally none.
Whoop whoop! That’s sound of the police!