Cooked a few 2" Ribeye at 120F for 2 hours and then sear in cast iron. Internal temp was around 120 before searing and 127 after searing/resting.
Steaks appeared to be medium at first when slicing and then "brightened up" closer to MR a few minutes after serving. Tasted absolutely delicious but wondering if I should adjust my temp/time for next time to get a better money shot?
by ras1187
16 Comments
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Looks good. Yo make it better, Turn it a tad more left. Seriously it will help
I personally am in the 137F cult for ribeyes. They come out so perfect and the fat is better rendered from my experience at the higher temp. Other than that, I’d recommend an ice bath before sear it will help prevent the gray band when searing.
For me and this is only with ribeyes, I prefer them mid rare+. The fat starts to render at about 137, and seeps into the meat, so it remains juicy. If it was a ny strip, or filet it would be close to perfection the way you did it, but a ribeye really needs to break down more, to hit the melt in your mouth texture. But you are definitely on the right track.
Please don’t use the sear to raise the internal temperature by 7 degrees. You’re introducing a heat gradient, the exact thing sous vide is meant to prevent.
As others said, cook at the final temp you want, then cool before searing.
Also, a dry brine for at least a few hours or overnight is great.
Just want to say the vegetables look beautiful!
I think I would need a personal invitation so I could provide a free taste test. 🤔
What’s that side you’ve got? Super cheesy mashed potatoes? Recipe?
Mhhhmmmm maitake mushrooms
What’s going on in that cauldron of cheese?
This is some of the best sear I have seen on this sub. Great job!
Less grey band would be good
120 is way too low for a steak, any steak, not just a ribeye, but especially a ribeye. I do most of my steaks at 130, tenderloin at 127, ribeye at 135. So bump the temp. You can, but don’t have to ice bath between bath and sear. What you should do, is really make sure the surface is dry right before it goes into the pan for searing. One thing that can help with that is giving it 10-15 minutes on a tray in the freezer if you have room. Less for the cooling, more for the drying, but the cooling is a not awful side effect. I also usually lightly re-salt right before the sear, after the final pat dry. A lot of the pre-bagging salt seeps into the meat, but the surface salt is washed away in the bag juice, so a little fresh surface salt is good.
That mixed veg side looks gorgeous!
With sous vide…even with a high heat sear…you don’t need more than about a 1 to 2 minute rest. The art of sous vide is essentially a really long even heating rest. You don’t have the high heat rush of juices like you have with other methods of cooking.
I pull mine out of the bath…set it on the plate…heat up the pan to high…cut open the bag…paper towel dry the meat…pop it in the smoking pan…sear…and serve. The amount of time that it takes to get the meat from the sear to the plate to the butts in the seats at the table…it’s rested.
Pat your meat dry before searing. World of difference. More intense sear with less time therefore not really changing the internal temperature of the meat.
Also, should throw the bags in an ice bath for a couple minutes before opening and patting dry.
For presentation and for consistent slices across the grain, it’s better to first remove the cap on the ribeye and slice that and the ribeye filet separately. They have different directions of grains so the slices need to be done separately for each. It also makes it so that the slices don’t end up with the connective fat in the middle, which some people like to avoid (not me though).