It’s currently vacuum sealed because I took out of the freezer. I’m going to take it out, season it, and then vacuum seal it again.
For end product I’m looking for a medium-rare to medium. Any suggestions on the sous vide temp and for how long?
by chiefcomplaintRN
22 Comments
4 hours 132F
2-4 hours 128-130. I like doing them a little bit lower that way you have some more wiggle room when searing. Nothing worse than overcooking a steak in the searing process.
You’re gonna get a lot of 137 suggestions and I don’t disagree. It’s a ribeye so there’s enough fat on it. Me personally, I’d do 134 for 2 hours, pat dry, chuck in fridge while I bring a cast iron to ripping hot and then sear it
125 for 3-4 hours. I like mine rare though.
I’m a big 137 guy. I like my fat all way rendered, it still
Comes out pink and tender. 137 2-3hrs should do it.
The truth is, you need to experiment and find out for yourself. There’s aren’t any wrong (food safe) answers.
well my notes have 1.5lbs 2hrs@132 for perfect medium rare. I frequently go back and reference the Sous Vide Steak Guide at the Food Lab website. I find it a great guide and starting place.
https://preview.redd.it/2gyxf0deyyde1.jpeg?width=3072&format=pjpg&auto=webp&s=a1792669f31c8903d37d13cf1ff9610e370c6f18
Usually 127 for 2.5 hours on something like this. Reason I’m lower than most is because I like to leave room to sear in cast iron after. Finishing sous vide steaks is fairly important in my opinion. Last one I did.
137, 2-4 hours. Range on time in case it is frozen. Would consider rebagging with some seasoning inside, salt, pepper, granulated garlic, rosemary, etc. I also enjoy Pullman’s Smokehouse from The Spice House, their Back Of The Yards, or a little Lawry’s.
For me it all depends on the steak quality, good marbling and looks like a solid piece I will go 125 for a couple hours and blow torch a nice seer. After letting rest I will slice up and pour some melted unsalted butter mixed with a touch of SPG. I am on a low sodium diet so I have to keep the seasoning to an absolute minimum.
135 for as long as you want
125 for 2 hrs
Yeah 137.
Though, for the record, I’m officially a 134 guy for a standing rib roast. It’s in the render zone long enough
I usually go for between 134-137 for beef. Shorter duration (2 hrs) for tender cuts like ribeye. Make sure the pan you sear in is HOT.
If your range isn’t very powerful, preheat oven to 500 and put the pan in there to come up to temperature while the steak cooks. Remove steak from bag, pat dry, and move to fridge for 2-3 minutes. Move the pan to a burner on high immediately before searing, and move the steak around the pan as it sears. It should generate a lot of smoke if the temperature is hot enough.
Typically when I sear the cast iron is at ~750-800*F. The low recommendations in this thread are from people who haven’t really got the searing thing down. Their suggestions work, but at the expense of most of the advantages of sous vide.
I’m not sure where everyone is getting 137? Fat renders at 135. I do 135 for 3 hours.
I’d probably do 2 hours at 130ish. I am real curious about this 137 gang though.
125 for 6 hrs. Then pat dry and then get a nice crust on it by pan searing in duck fat. Preferably on a cast iron.
I do 122 for 2 hours because by the time I sear and baste it it comes out a perfect medium.
The best part of souz vide and ribeye is the ability to render the fat and get perfect doneness. It’s a function of temp and time. 137F for 2 hrs is good, or 134F for 3-5hrs or 131F for 6-8hrs. Any of them work to render and the 137F will be more medium while the 131F will be more medium rare.
You’ll want to cool it before searing so you don’t increase the temp. I do an ice bath for 5 min immediately after souz vide, then pat dry.
Sous vide rib eye kenji
If it’s THIC, 137, if not 125-130. Sear hard in tallow, norhing else.
How much time you available too depends on how long it takes a bath for too. While you’re not sitting there looking at it, I wouldn’t start a 2 hour bath at 4 if I wanted to eat at 5 either.
137 at 1.5 hours, then 2 minutes in an ice bath before it hits the pan