Got an Anova Sous Vide recently as a gift from a friend and decided to test it out tonight with two 2inch ribeye steaks. Cooked at 130F for around an hour and a half and then seared in a cast iron with some rendered fat! Turned out great but next time i’ll sear for a little less time.
by Dry-Teacher3484
6 Comments
Looks great!! I made chicken tonight. Love the Sous Vide.
Nice job. Glad you are enjoying the sous vide. FYI you need to be above 133 to render fat. You will get a delicious melt in your mouth steak using 133-137. People on this sub go crazy for 137 but I like to keep it between 135 and 133 for about 2 hours. Then throw it in ice while it’s still in the bag. Pat dry before you sear. Yum!
lookin good! As mentioned below a little higher sous vide to render the fat a little more, ice bath to cool it down will allow a longer/hotter sear if desired. your steak is seared enough for me so I would just cook around 135 and skip the ice bath, just let it rest a little bit to cool off (out of the bag) but you are doing it right!
PS 1.5 hours is a “LITTLE” short for 2″ steaks, I mean it is fine but i would probably go 3-4 hours personally on a 2″ steak. I do like to get to (or close) to pasteurized but that is just me
Nice!
If you’re gonna do a ribeye you wanna render the fat more.
131F for 6-8 hrs
135F for 3-4hrs
137F for 1-2hrs
Those are good rule of thumb times for properly rendered fat. You can always cook longer, but ribeyes don’t need too much time and can get over tender.
Welcome aboard.
I split a booz block by setting my pot on it. Be careful