I've sous vide'd a few times before with normal sized steaks. This weekend my husband came home with this monster – it's about 2" thick with a pretty decent fat cap, nothing too crazy though. I was told I should sous vide it, but I've never done anything this big before. Can someone give me advice on how to do this for dinner tonight without ruining it?
by Illustrious_Ant6866
7 Comments
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129F for 4 hours. Sear. Eat.
131 3.5 hrs. Sear. Add ketchup. Eat.
137 degrees for three hours in sous vide. Sear the heck out of it. I was so skeptical of running at 137 until I saw it mentioned here multiple times, the fat renders in such a magnificent way.
Good Lord… I don’t go longer than 2 hrs at 131F for a good steak. 1.5hrs is my sweet spot. Sear with Ghee and any seasonings (Umami from Trader Joe’s is our favorite). I also marinate in worcestershire sauce in the bag.
The challenge on thick cuts like that is getting the time right. Temperature is easy. Most people like a 135-137 internal temperature for ribeye. I like a tad lower. Adjust to what you like.
On thinner cuts you have to worry about the sear taking the internal temperature too high. This steak is so thick you don’t have to worry about that. Whatever your sous vide temperature is, that’s your doneness. 2.5 to 4 hours should be good. Don’t go much more than 4 otherwise it could get mushy.
Take it out and dry it really well. Now just sear it on as hot a fire or pan as you like for a few minutes a side. Rest for 15 minutes and destroy it.
Salt it now. ASAP.