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First time cooking a steak sous vide. Was 130 too low?
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First time cooking a steak sous vide. Was 130 too low?

Ribeye cooked at 130 for an hour, then blasted in a stainless. Overall, very happy with how it came out. I could have seared it a little longer maybe, but I was afraid I’d get the dreaded grey bands.

My question is this: when I order a steak out, I like a ribeye, and I like medium rare. I feel like 130 was maybe a little too low for this steak, because there was some fat in the middle that i was having trouble rendering. Could this have been fixed with a stronger sear, or should I have pushed the temperature a little higher?

Either way, I’m very happy for a first try.

by Johnny_Burrito

46 Comments

  2. irnmke3

    It’s fine, depending on your taste, you could have went 125°. Looks good.

  5. Brinedalleycat

    Nah that’s a good cook. Nice sear, even cooking throughout. You could even take it a little over that if you preferred. A nice even medium is ideal for a ribeye like that, for all that fat to break down and achieve the best texture. I like to cut the deckle off before eating, my favorite cut by far

  6. SvLyfe

    The pink. It’s so beautiful I want to cry n not conquer Greenland

  7. GripLock11

    This is beautiful. Exactly how I want it. Some would call it medium rare, some would call it medium. I call it perfect.

  9. Dry-Willow-3771

    If this isn’t good enough for you, our opinions aren’t either 😑

  10. Smifferpiffens

    I need to buy a sous vide. Shit looks fantastic.

  11. thej0siah

    That looks fantastic. What time we eating today? I’ll be right over

  13. Winnorr

    Generally the fat on a ribeye won’t render until you get closer to medium.

  15. Snackcidentshappen

    It wasn’t too low. If you want to render the fat more just let it go for longer.
    I tend to do 125 for 2.5 hours, refrigerate it and than blast it in a cast iron from cold to get that nice Maillard reaction

  17. ggreen289

    Looks perfect! Outstanding!

    ETA: What’s in the bowl, b***h? 🤣

  18. AmazingResponse338

    That perfect!!! Some may say too done

  20. elsombroblanco

    For sous vide I cook my ribeye at 137. Fat renders and it’s still a nice juicy pink inside. If you post on the sous vide subreddit someone will probably link some articles that go into more detail about why.

    For reference I cook filets at 123 in the sous vide.

  21. qTzz

    Nah i always do 130 when i sou vide, these days i do a traditional slow n low and sear cause i like it better when its dry brined rather then wet brined in the bag

  22. duffman83x

    Depends on what cook you want. I set mine to like 123 or lower and a hard sear on both sides brings it up to medium rare

  23. Cryptographer705

    If you like it, then it’s cooked properly.

    Personally, I prefer more char/crust so I would skip the oven and just pan fry it much hotter, and use the leftover juices to make pepercorn sauce

  25. Chiron008

    I prefer to sous vide to 129 and get a bit more sear but this is a lovely job. Hope it was delicious.

  26. photosofmycatmandog

    Temp looks good. I prefer some chare on the exterior.

  27. DrunkNagger

    If you want to render ribeye fat you have to go more to a medium than medium rare. I let them sous vide most of the day and then sear them

  28. cali_dave

    For a ribeye, you’ll want to go just a little bit higher. The fat doesn’t start to render until about 137 – and you definitely want the fat to render. It’s magical.

  29. brianm9

    too low? fam wtf are you talking about it’s perfect

  30. HambreTheGiant

    I do 131, just because beef pasteurizes at that temp after 15 minutes or something

  32. msnhnobody

    Yeah man haha I’m not even going to try and give you any tips because that looks amazing. Probably gonna have to get a steak tonight because of this.

  33. jrfowle3

    I’d go 135-137 for a ribeye but that’s just preference

    Also don’t worry about grey banding, IMO that’s just internet grandstanding. Usually I just cook my steaks on the grill with a direct sear and indirect finish and dgaf about a band, still delicious

    But you do you, this looks great!

  34. FranciscoShreds

    looks good, but looks medium. If you’re gonna sous vide I always err on the side of go 5-7 degrees under your wanted temp because the sear will bump your cooking temp and the resting of the steak will get you the rest of the way.

  35. Wise-Pitch474

    130 isnt too low. Whoever taught you that shouldnt be teaching.

  37. RamsHead91

    Look good. If it was do too rare for you a little higher or a slightly longer sear could of resolved that.

    I want to know what are your potatoes?

  39. TNJDude

    It looks great, but 1 hour seems awfully short for sous vide. The main draw of sous vide is that you can hold something at a lighter temperature for a longer period so it tenderizes without overcooking it. I’d go longer, like 2 or 3 hours.

  40. WhatUDeserve

    130 is fine, I’ve heard 120 internal with reference to reverse searing in the oven

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