So I love to eat my steaks Medium Rare. Normally eat tenderloin and always cook them at 129 with a quick cast iron sear.
Now I was walking around in my supermarket, minding my own business just planning to pick up some burgers. And then this incredible ribeye was laying there, just ready for the taking. Obviously got it… but now I wonder: do I 129 this or 137? I know there's a big 137 crew out there, but is that just for the 'Sir Charleses' of the world or would this Ribeye benefit as well?
Thanks for any advice!
by tawpbawsdawg
20 Comments
135 or 137.
I’d go at least 135
I almost never deviate from 131 but for this marbled beauty I think I’d agree with the 137ers
137 is the inverse of the fine structure constant. It is the “coupling constant” or measure of the strength of the electromagnetic force that governs how electrically charged elementary particles (e.g., electron, muon) and light (photons) interact.
It is also the perfect temperature in Fahrenheit to cook this steak via sous vide
The universe is speaking to you (and it also proves Fahrenheit is the chosen unit).
I do 125 and then go for the hard sear.
This is the most 137 piece of meat I’ve ever seen in my life. You won’t regret it.
I don’t enjoy medium steaks, even ribeyes, so it’s 125 for me.
Reverse sear that baby at 225, get that beautiful fat rendered properly and get a final temp of 129 with all the benefits. Time and place for everything…well marbled steaks like this need a higher heat to bring out the best Imo
129 is not for heavily marbled meat. It is for prime grade tenderloin and like cuts.
You would not want to each that steak with the fat not rendered. So, I’d say that 134.5 is the absolute minimum. Many swear by 137, but I’ve learned that it doesn’t need to be quite that high. 135 on up is a safe path.
Also – calibrate your immersion heater. With sous vide temperature is the only critical parameter, and from what I’ve seen in this sub, many people have heaters that are off by at least a degree.
How thick is that?
I don’t think that’s how trigger warnings work.
133f 2-3h
129.5F to have more leeway on the sear.
I will prefer going for 129°… because it will give you a better room for the extra heat that will come with the few minutes searing… so it may finish at 135° max… perfect medium rare!!
Guga likes 135, I like a little less depending on the cut.
Brother post the results
Nice. 133 for me.
Might be the best looking Ribeye I’ve ever seen. And, no, I don’t like Wagyu.
If done at 137, I would ice bath before searing.
120