Hey, baby sous vide user here. I did my first sous vide on this rib eye steak i bought that day in whole foods. Trimmed the extra fat. Dried it with paper towels. I used this cool saffron salt i bought from Kalustyans, ground black pepper and fresh minced garlic. Rubbeddd it all over. Put 2 sprigs of rosemary. 1 thyme. And put that baby in my sous vide for 127degrees at 2hours. Dried it again with paper towels. Then seared it on smoking grapeseed oil. Like 40 ish seconds on each side to get color. And then i let the baby rest for 10 minutes. Had to set a timer just so my temptations wouldnt win. And the result was a perfect 10/10 IMO. My partner is super duper picky, and told me it was perfect (would definitely have told me otherwise) and boy, we ate it all in minutesss. It was delicious. 🤤 if you got it this far, thanks for reading! Im gonna try diff cuts of meat and salts and report back 🤗
by keuzyme
9 Comments
Flawless
how much do you really notice with the thyme/sage sprigs in there? is it worth buying that stuff, then inevitably just letting it die in the fridge. or is it more of a, if you have some around/window garden, then sure throw it in?
edit, just saw you mentioned this was your first time, so i guess there is no point of reference. looks great for a first time! welcome to the club!
Gorgeous! I would definitely inhale that within minutes of slicing.
Could you tell me more about the cool saffron salt?
Welp, you nailed it!
Be careful on the raw garlic. Small chance, but still a chance, of illness.
This sub almost unanimously recommends no raw garlic or butter/fat in the bag.
I’m a relatively new sous vider too, but from what I understand there is no need to rest your steak with the sous vide method. I know those 10 minutes were looooong. So you should be able to cut that out. Looks great!
Looks great for your first but the sear is not good at all
You… trimmed the fat… off a ribeye? And then cooked it at 127 so the other fat didn’t render?
That’s one good looking ribeye steak. Great success for anyone, even greater for you since you are a sous vide novice.