For all you jabronis that think you should reverse sear a tomahawk ribeye instead of sous vide. 137F for 3 hours then seared over mesquite lump charcoal for a couple of minutes on each side. Sploosh.
For all you jabronis that think you should reverse sear a tomahawk ribeye instead of sous vide. 137F for 3 hours then seared over mesquite lump charcoal for a couple of minutes on each side. Sploosh.
by philipito
14 Comments
oldasshit
My dad won’t eat my 137* ribeyes because they are too pink and he’s too much of a Boomer. Doesn’t matter that they are fully cooked.
HDvoice
Did you cut this steak with a butter knife?
polishtriangle
That’s cute but have you reverse seared and eaten the same cut? Opinions are opinions but mine is to reverse sear that particular cut.
Edit: to be clear it’s because of the bone. OP how big was the bag/vessel you sousvide in? I can’t imagine vacuum sealing that
Heckbound_Heart
I’m sorry if this sounds dumb to most of you experienced sous vide people;
“137F for 3 hours…” then searing afterwards; I thought this was reverse searing.
BassWingerC-137
Did you perforate the meat for tearing, as shown, before the bath or before the sear?
zeshtorm
I’ve done both and the flavor in the reverse seared one was so so much better.
RobotBrunch
Reverse sear is for poor people
Food-and-Wine
Hand-torn ribeye. My favorite.
philipito
I love the hate here. You jellybeans would be so much better off getting over yourselves and just trying it out. Also, get yourself some ponzu sauce for dipping if you haven’t already. I love me some horseradish, and I still have it with every steak, but goddamn ponzu sauce is such an amazing sauce to have on the side for a little added zing. Anyhow, hope you all learned something, and for those who think they already know better, take it from a Texan, **you don’t**.
mcfeezie
Jabroni, cool word
Sfmilstead
Love the hate you’re getting here for a beautifully done steak. Also love the inclusion of both Jabroni and Sploosh.
escopaul
OP, the way you cooked this steak is literally a reverse sear.
This is either a troll or a beyond stupid statement.
Do you have any understanding that sous vide and a reverse sear are two different types of cooking that are employed together?
carnologist
Not gonna lie, tomahawk cuts are stupid and jacking up short rib prices, the steak does look like it was cut with a dull knife, but gotdang, I typically upvote a post that reads jabroni. Probably ate well, and I smell what you were cooking. Also, the 137 club people seem to eat fat when it’s rendered, the people who don’t like it seem split between those who eat fat regardless, and and those who don’t. They don’t see any change in the protein, which is preference.
PocketNicks
Sous vide is virtually the same as reverse sear when it comes to a thick/large piece of meat. The biggest difference is with sous vide you need to dry it before searing.
14 Comments
My dad won’t eat my 137* ribeyes because they are too pink and he’s too much of a Boomer. Doesn’t matter that they are fully cooked.
Did you cut this steak with a butter knife?
That’s cute but have you reverse seared and eaten the same cut? Opinions are opinions but mine is to reverse sear that particular cut.
Edit: to be clear it’s because of the bone. OP how big was the bag/vessel you sousvide in? I can’t imagine vacuum sealing that
I’m sorry if this sounds dumb to most of you experienced sous vide people;
“137F for 3 hours…” then searing afterwards; I thought this was reverse searing.
Did you perforate the meat for tearing, as shown, before the bath or before the sear?
I’ve done both and the flavor in the reverse seared one was so so much better.
Reverse sear is for poor people
Hand-torn ribeye. My favorite.
I love the hate here. You jellybeans would be so much better off getting over yourselves and just trying it out. Also, get yourself some ponzu sauce for dipping if you haven’t already. I love me some horseradish, and I still have it with every steak, but goddamn ponzu sauce is such an amazing sauce to have on the side for a little added zing. Anyhow, hope you all learned something, and for those who think they already know better, take it from a Texan, **you don’t**.
Jabroni, cool word
Love the hate you’re getting here for a beautifully done steak. Also love the inclusion of both Jabroni and Sploosh.
OP, the way you cooked this steak is literally a reverse sear.
This is either a troll or a beyond stupid statement.
Do you have any understanding that sous vide and a reverse sear are two different types of cooking that are employed together?
Not gonna lie, tomahawk cuts are stupid and jacking up short rib prices, the steak does look like it was cut with a dull knife, but gotdang, I typically upvote a post that reads jabroni. Probably ate well, and I smell what you were cooking. Also, the 137 club people seem to eat fat when it’s rendered, the people who don’t like it seem split between those who eat fat regardless, and and those who don’t. They don’t see any change in the protein, which is preference.
Sous vide is virtually the same as reverse sear when it comes to a thick/large piece of meat. The biggest difference is with sous vide you need to dry it before searing.