Recently found this subreddit. Have always cooked my ribeyes at 129 targetting medium rare, but I am excited to try a higher temp! Should I go straight to 137 to test it out or try something in between first like 133?
oldasshit
137 does a better job of rendering the fat. I’m team 137 all day with ribeyes.
usernamereadytak
137!
memyselfandi651965
Depends on what you like
qawsedrf12
3 steaks 3 temps
129, 133, 137
jdelaossa
133° so there is room for searing without passing the “medium” term
serres53
I sous vide them at 130 for 2-2 1/2 hours and then sear them for a couple of minutes each side. They hit 135 and I’m good.
FnEddieDingle
I got a torch..it makes the sear great
SirGunther
135, just split the diff. Besides 137 may render fat, but the steak is tougher.
Deerslyr101571
I’m a 133 guy.
Particular_Worry1578
i usually shoot for lower around 120 to 125 depending on the thickness and cut. i also refrigerate after sous vide so i can have it cool enough to build a better crust for longer. Tiny bit more greyband but almost negligible.
PeacoPeaco
Don’t shoot me, but 133 because I don’t like to eat globs of fat (yes I know it’s tasty)
GrouchyName5093
131 2.5 hrs
chillywilly521
I just did some Costco American Wagyu at 137 for 3 hours and it was amazing,,,, of course they were Wagyu,,, so there is that….
thecakeisali
129.5 is my ideal temp. I don’t think the .5 really does anything but it makes me happy so I do it.
squishmaster
Cooked a traditional way, I like ribeyes at the rare end of medium rare. But I find ribeye to be the cut which benefits least from sous vide, especially if the steaks aren’t THICK. I genuinely think reverse searing or the classic combination of pan/oven/butter basting will give you better results for a steak less than 3 cm (1.2″) thick.
But the Sous vide the 137 thing is worth a try. It is a different experience, but the fat renders much better than a medium rare 131 steak. Rather than being a medium rare steak that is perfectly cooked, but has an inferior crust, you get a different eating experience that is also very delicious and many people prefer it over traditional methods of cooking ribeye. For me, it’s something I reserve for very thick ribeyes with lots of chunky non-marble fat.
17 Comments
Recently found this subreddit. Have always cooked my ribeyes at 129 targetting medium rare, but I am excited to try a higher temp! Should I go straight to 137 to test it out or try something in between first like 133?
137 does a better job of rendering the fat. I’m team 137 all day with ribeyes.
137!
Depends on what you like
3 steaks 3 temps
129, 133, 137
133° so there is room for searing without passing the “medium” term
I sous vide them at 130 for 2-2 1/2 hours and then sear them for a couple of minutes each side. They hit 135 and I’m good.
I got a torch..it makes the sear great
135, just split the diff. Besides 137 may render fat, but the steak is tougher.
I’m a 133 guy.
i usually shoot for lower around 120 to 125 depending on the thickness and cut. i also refrigerate after sous vide so i can have it cool enough to build a better crust for longer. Tiny bit more greyband but almost negligible.
Don’t shoot me, but 133 because I don’t like to eat globs of fat (yes I know it’s tasty)
131 2.5 hrs
I just did some Costco American Wagyu at 137 for 3 hours and it was amazing,,,, of course they were Wagyu,,, so there is that….
129.5 is my ideal temp. I don’t think the .5 really does anything but it makes me happy so I do it.
Cooked a traditional way, I like ribeyes at the rare end of medium rare. But I find ribeye to be the cut which benefits least from sous vide, especially if the steaks aren’t THICK. I genuinely think reverse searing or the classic combination of pan/oven/butter basting will give you better results for a steak less than 3 cm (1.2″) thick.
But the Sous vide the 137 thing is worth a try. It is a different experience, but the fat renders much better than a medium rare 131 steak. Rather than being a medium rare steak that is perfectly cooked, but has an inferior crust, you get a different eating experience that is also very delicious and many people prefer it over traditional methods of cooking ribeye. For me, it’s something I reserve for very thick ribeyes with lots of chunky non-marble fat.
135