Snake River Farms ribeyes, sous-vided at 137°F, then seared in a carbon-steel pan
Very happy with the quality of the meat and the cook. Sous-vided right out of the freezer for 2h15m > ice bath > fridge > brought to room temp > finish cook.
by Steven1789
12 Comments
Chaotic424242
I’m confused. 137°, and they *still* came out like that?
MagazineDelicious151
Looks fantastic
ts355231
Looks great man, I have some filets in right now at 129°. Can you throw me some info on the ice bath? I’ve never done that.
Illustrious-Coat3532
I have a 10% off code if you order online.
HOWDY10
Offer valid through 2/26/26.
Northshoresailin
Looks perfect- now teach the guy with the blue flank he was disappointed with.
A lot of people would level up their steaks by learning how to Sous Vide.
Sack_o_Bawlz
Looks great
Civil_Exchange1271
the only way to cook a steak, I had sous vide lamb chops yesterday they were awesome.
Outrageous_Ad4252
Beautiful!
sleuthfoot
Sous vide is cheating. Fire is the gentleman’s method.
Dniedbyalstate
Looks perfect.
terpshooters
For whatever reason going higher than low 130s doesn’t work out this well for me but maybe I sear in the cast iron longer
Im_a_Tenn
Educate me……why go from warm, to ice cold, to hot? What happens if you go straight from warm to hot? ……. I have too many kitchen gadgets but I think I can fit one more and Ive always wanted a sous-vided machine !!
12 Comments
I’m confused. 137°, and they *still* came out like that?
Looks fantastic
Looks great man, I have some filets in right now at 129°. Can you throw me some info on the ice bath? I’ve never done that.
I have a 10% off code if you order online.
HOWDY10
Offer valid through 2/26/26.
Looks perfect- now teach the guy with the blue flank he was disappointed with.
A lot of people would level up their steaks by learning how to Sous Vide.
Looks great
the only way to cook a steak, I had sous vide lamb chops yesterday they were awesome.
Beautiful!
Sous vide is cheating. Fire is the gentleman’s method.
Looks perfect.
For whatever reason going higher than low 130s doesn’t work out this well for me but maybe I sear in the cast iron longer
Educate me……why go from warm, to ice cold, to hot? What happens if you go straight from warm to hot? ……. I have too many kitchen gadgets but I think I can fit one more and Ive always wanted a sous-vided machine !!