They had bone-in ribeye roasts on sale for $8.99/lb, and I want to try it sous vide. What seasoning and time would you recommend? I usually use Montreal steak seasoning for steaks, or spg occasionally. Also, it's frozen, a little over 6 pounds. I want to join the 137 gang for this one. Help me out!
by kikazztknmz
4 Comments
I would consider using an “umami bag” and age it for a month, then slice it up and then sous vide.
Chefsteps joule app is saying 6 hours for 4-5 inches or 9 for 5-6 inches thick from frozen. That’s at 136 but I’d imagine it’s still ball park right for 137.
Rule of 5s!
Also after the five pound dont open, I know it will be tough but trust the process. You will not be disappointed.