I usually make ribeyes at 129°F with salt, pepper, raw garlic, fresh herbs, etc.
This time, I made 2.5 lb cowboy steak in sous vide at 137°F and used onion powder, garlic powder, salt and pepper only. It was in the water bath for 2.5 hours, then dried and chilled before searing in a super hot carbon steel pan with avocado oil.
In some lighting, the steak looks medium rare. My friend mentioned he thought it was more medium. Does 137 usually make a medium rare or medium? What would you call this one?
Yes, this was more unctuous and the steak had a buttery mouth feel. I may want to try this a second time. Things that I could’ve done better: the seasonings, the sear, and carving it. I don’t have a grill. I probably should’ve used my cast iron the sear.
Thanks!
by iamiavilo
3 Comments
137 is medium but lots of people here swear by it for ribeyes since the fat will be more rendered compared to a cook at your usual 129.
ya it’d can be better if you use salt only and sear over charcoal
You must be so happy.