When in doubt. with a steak like ribeye because it’s already tender, cook it shorter rather than longer. So 1-2 hour at 137F.
m_adamec
2-3h
memyselfandi651965
2.5 hours @ 130
ruinyourjokes
2 hours at 131f.
hey_im_cool
Honestly I recommend reverse sear in the oven.
I’ve tried 137 a few times and it’s overcooked to my preference, 134 was better but didn’t render the fat enough
I feel like 250 in the oven for like 40 mins does a better job at rendering the fat and keeps my ribeye a perfect medium rare. I love sous vide steak but not the best tool for ribeyes imo
vincevuu
133 1-2 hours is ideal for me. But I haven’t tried 137 with ice bath yet
Accomplished-Iron778
Not relevant but isn’t ribeye technically already boneless? Otherwise its a tomahawk no?
10 Comments
I like 3 hrs for ribeyes. Temp looks good, I’m part of the 137 crew but within that range is perfect
https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
3 hrs. 129. But I like it rare.
When in doubt. with a steak like ribeye because it’s already tender, cook it shorter rather than longer. So 1-2 hour at 137F.
2-3h
2.5 hours @ 130
2 hours at 131f.
Honestly I recommend reverse sear in the oven.
I’ve tried 137 a few times and it’s overcooked to my preference, 134 was better but didn’t render the fat enough
I feel like 250 in the oven for like 40 mins does a better job at rendering the fat and keeps my ribeye a perfect medium rare. I love sous vide steak but not the best tool for ribeyes imo
133 1-2 hours is ideal for me. But I haven’t tried 137 with ice bath yet
Not relevant but isn’t ribeye technically already boneless? Otherwise its a tomahawk no?