Would size of steak deter you from 137 lad gang on a big bone ribeye? I prefer rare but recognize the method to break down a ribeye at 137F. Guidance? Anyone done one like this and prefer rare steak?
by darthwheeler
21 Comments
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happyybeachbum
I cook all my steaks at 131, regardless of thickness. You may just need to leave it in slightly longer.
Aboves
Ive never gotten rare out of 137. Usually ends up medium after a hard sear
TactLacker710
If you prefer a rare steak just cook it at 131 ish. 137 is if you intend to consume the fat so rendering it is required.
yll33
go lower and longer
fat can render at much lower temps, but it takes more time. on a 300+ grill, it takes minutes. at 137, it takes a couple hrs. at 130, it takes even longer. but if you have the time, it still works.
darthwheeler
To clarify – I will hit a 800+ degree kamado fire to end after we hit desired temp. I’ll try 131 this go around!
TheseAintMyPants2
137 will be medium by the time you’re done searing it, if you like medium rare go 131. For rare you can go lower, just don’t cook it longer than 2 hours
Guson1
Smoke it low and slow on kamado to temp then pull it off, bump temp up and sear it
Impressive-Yak-7449
I just did a thick rib eye (boneless) at 126°F for 2 hours 15 minutes before blow torching it. Perfect!
lion_index
115 then sear
nanyabidness2
The size wont matter for sous vide
CantaloupeAsleep502
137
Moped_Thief
128/129 for 1-2 hours then sear for 1.5-2 minutes.
toorigged2fail
137 and ice bath before the sear. I like most cuts rare, but medium rare for ribeye is delicious too
This-Friend-902
I’m in the same boat, (2lb+ bone in rib eye) and also prefer rare. I’m wondering if I should even SV it.
OccamsEpee
I always go for 120 and then rocket sear. Am I doing it wrong?
21 Comments
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I cook all my steaks at 131, regardless of thickness. You may just need to leave it in slightly longer.
Ive never gotten rare out of 137. Usually ends up medium after a hard sear
If you prefer a rare steak just cook it at 131 ish. 137 is if you intend to consume the fat so rendering it is required.
go lower and longer
fat can render at much lower temps, but it takes more time. on a 300+ grill, it takes minutes. at 137, it takes a couple hrs. at 130, it takes even longer. but if you have the time, it still works.
To clarify – I will hit a 800+ degree kamado fire to end after we hit desired temp. I’ll try 131 this go around!
137 will be medium by the time you’re done searing it, if you like medium rare go 131. For rare you can go lower, just don’t cook it longer than 2 hours
Smoke it low and slow on kamado to temp then pull it off, bump temp up and sear it
I just did a thick rib eye (boneless) at 126°F for 2 hours 15 minutes before blow torching it.
Perfect!
115 then sear
The size wont matter for sous vide
137
128/129 for 1-2 hours then sear for 1.5-2 minutes.
137 and ice bath before the sear. I like most cuts rare, but medium rare for ribeye is delicious too
I’m in the same boat, (2lb+ bone in rib eye) and also prefer rare. I’m wondering if I should even SV it.
I always go for 120 and then rocket sear. Am I doing it wrong?
🍌4️⃣⚖️👍
129
https://preview.redd.it/ig4fy7kl4k8f1.jpeg?width=4032&format=pjpg&auto=webp&s=6a186051c5b29ae6dc2186cf195e1e9522f6de30
Did the 131 this time and FLAMED [LINK](https://imgur.com/a/ODlOtCt)
Did you sous vide the banana?
reference banana