Some friends got me a sous vide for Christmas, but through some issues with shipping and then not seeing them, I just got it yesterday. I was doing our normal grocery shopping and saw these ribeyes at Aldi. Normally I’m big on our local butcher, but I’ll buy a supermarket steak if they look good and these looked good to me. Plus, the local guy is closed on Sunday. Please also excuse the five gallon bucket. I could not found a Cambro container locally, so I had to order one but I bought a new five gallon bucket because we can always use a five gallon bucket for other purposes later.
I did a couple hour dry brine in the fridge before they went in the bath sealed with rosemary. After 2 hours at 137, I pulled them and seared them in avocado oil and finished with a butter baste. They turned out fantastic.
by wit_T_user_name
12 Comments
The sear is not great. Make sure to dry your steak very well and get your pan ripping hot when searing.
All I know is what I’m making for dinner this week, good job!
Well done… Not the steak but execution. My 1st reaction was the sear as another mentioned, but you say lighting and that’s cool by me. I’d smash for sure. I did my first steaks SV a lil while back.
https://preview.redd.it/q8piz6fxbjqe1.jpeg?width=4000&format=pjpg&auto=webp&s=20b52ff00fa93c231eb3feea4543aa77449d844f
Dumb question.. could you just leave the steak in the original package? It’s already vacuum sealed
How did you like it?
Can Ziploc® brand bags be used for sous vide cooking (placed in boiling water)?
Who doesn’t love a perfectly cooked dinner, amiright? The only Ziploc® brand bags that should be used for sous vide cooking are Ziploc Endurables®. These bags are made with durable and reusable platinum silicone which can withstand extreme temperatures, up to 425°F.
Ziploc® brand bags made with polyethylene are a great choice for food storage, but should not be used for sous vide cooking (boiling in water) as the softening point is 230°F and boiling point for water is 212°F
I have been buying the same steaks from Aldi lately. The ribeyes and strip streaks have actually been better than expected if you can find a good looking one with proper marbling. I don’t bother with a whole separate container for short cooks like steak. I just get of my stock pots and fill it with hot water from the sink. Saves on hassle on water and works geeat.
Probably took a long time to heat all that water. I’d use a smaller vessel.
I’ve never heard of brining beef. Just saying.
Did you buy those at Aldi? They are awesome….
Your friend got you an immersion circulator. What you used it for is sous vide, which means under vacuum.
Could use some more searing.