Purchased pack of ribeyes at Costco for great deal. Seasoned with garlic powder, salt, and pepper and sous vide at 127'F for 2 hours. Patted dry then seared each side 45 seconds on smoking cast iron. Turned off heat and basted with rosemary butter. Couldn’t have asked for better medium rare melt in your mouth steak.

by bloomud

15 Comments

  1. frodeem

    My partner and I almost never go out to a steakhouse anymore. The last time we went was maybe in 2018.

  2. It always does. Cheaper, tasty, and best of all, you did it!

  3. chadk_edm

    Looks great!

    I’m not sure if it matters to you, but unless you bought a full primal cut from Costco and then cut your own steaks, then the steaks that you bought from Costco are blade tenderized. This means that your preparation is likely, technically, not food safe.

    https://preview.redd.it/p9l5xy61ggsd1.jpeg?width=1576&format=pjpg&auto=webp&s=2f7d881596dcad997c9ad3e97d369d4f48b08168

    Food safety is a function of time and temperature, which is great for sous vide applications, but 2h @ 127F isn’t technically long enough.

    I stopped buying cut beef from Costco along time ago for this reason.

  4. That looks amazing!

    Not to be pedantic, but a lot of steakhouses are also sous viding their steaks and you don’t even know it. A lot easier to hold a bunch of steaks at certain temps and toss it on the grill to sear than to do each separately to order.

  5. I don’t think it’s an exageration to say that sous vide cooking is a life changing experience.

  6. Like_Ottos_Jacket

    I love SV, but for ribeyes, I’m firmly in the “butter basted in a cast iron pan” camp. I save SV for cuts that can benefit from a long soak.

  7. The_Mopster

    Looks great. Not going to critique the temp ‘cause I cook to whatever we’re in the mood for. 8 of 10, I’d nom it.

  8. But what if the steak house sousvide it? Chances are, a nice steak house is getting better quality meat then Costco.

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