Have had this 2" ribeye frozen for a few months. Been lurking on this sub. Was thinking about dry brine 24 hrs, sous vide for 3 hours 137, and cast iron to finish?
by the_bear_king1
9 Comments
asquared1325
Sounds like a perfect plan to me. Good time and temps. I would possibly add a super short, uncovered, and patted dry stint in the fridge at the after the bath to really dry out the outside. Gets me grade A crusts every time.
Professional_Feed268
I wouldn’t bother with the dry brine, personally. It could end up doing more harm than good, as it could come out overly salty and could cause the mest to come out kind of hammy.
Just sous vide it as you plan to, let it sit for a few minutes and pat it as dry as you can, then sear it up. I typically hit it with high heat every surface for 30 seconds, then drop the heat and baste it with butter until the sear is perfect. Slice and enjoy.
zudzug
500°F or more to sear. In a cast iron skillet, you want your butter/oil mixture to be about to change colour.
No brine needed. Just spices and 2.5 to 4 hours sous-vide.
FourEyesWhitePerson
There will be people who say don’t bother using the sous vide for a ribeye. Those people don’t know what they’re talking about.
137 degrees for sure and then I would recommend throwing it right into an ice bath for a little while before searing. Will come out exceptional!
Bidet-tona-500
With sous vide you can’t preseason. Salt it right before the bag or you make pastrami
ShakaJewLoo
I’m a 135 man myself, but you won’t regret your plan.
Kind-Ad7231
The most 137 ribeye i have seen
-Space-Ape-
Cast iron sear is great but I usually get my grill fired up and sear on the grill. It’s just personal preference, either way if you have the temp right it will be amazing.
9 Comments
Sounds like a perfect plan to me. Good time and temps. I would possibly add a super short, uncovered, and patted dry stint in the fridge at the after the bath to really dry out the outside. Gets me grade A crusts every time.
I wouldn’t bother with the dry brine, personally. It could end up doing more harm than good, as it could come out overly salty and could cause the mest to come out kind of hammy.
Just sous vide it as you plan to, let it sit for a few minutes and pat it as dry as you can, then sear it up. I typically hit it with high heat every surface for 30 seconds, then drop the heat and baste it with butter until the sear is perfect. Slice and enjoy.
500°F or more to sear. In a cast iron skillet, you want your butter/oil mixture to be about to change colour.
No brine needed. Just spices and 2.5 to 4 hours sous-vide.
There will be people who say don’t bother using the sous vide for a ribeye. Those people don’t know what they’re talking about.
137 degrees for sure and then I would recommend throwing it right into an ice bath for a little while before searing. Will come out exceptional!
With sous vide you can’t preseason. Salt it right before the bag or you make pastrami
I’m a 135 man myself, but you won’t regret your plan.
The most 137 ribeye i have seen
Cast iron sear is great but I usually get my grill fired up and sear on the grill. It’s just personal preference, either way if you have the temp right it will be amazing.
If you like medium ribeye then sure, 137 it is.