3 lbs. 2.5” thick. How are you cooking this?
I typically do strip steaks at 132, ice bath and sear on gas grill. Should I attempt 137 on this? I’ve enjoyed it on a smaller, more marble ribeye. Will this thick piece do well at that temp?
by DJbabygoat
37 Comments
I have been doing between 135 and 137 on ribeyes as of late and really enjoying them. 137 for a thiccc boi like that should be nice.
137 for 2.5 hours, maybe 3. Avocado oil sear in stainless or cast iron.
Season with SPG.
I’m on the 137 team
Deep fry it. Chocolate sauce seasoning. Enjoy
Not well.
For something that big id seriously consider reverse sear. Give it a nice long dry brine too. 4-12hr
Would this benefit from sitting – seasoned – open in the fridge for a day or two?
Dunno, I can’t afford it
Soy sauce and/or Worcestershire sauce, and maybe a few shakes of Maggi seasoning for good measure is all I really do anymore in the bag after 9 years of sous vide. Get your sodium in. Dried bay leaves, I got plenty. And smashed fresh garlic. What comes after the cook is more important. Dipping sauce on side? Let’s do it. And that bag juice I sip like a fine single malt scotch. This post took me a minute. Ha
At Fred Flintstone’s house
Reverse sear
I like 135°, and prefer boneless for SV. I also do a 24 hour dry time in the fridge on anything 1.5″ thick or more. [https://i.imgur.com/QbldDig.jpg?1](https://i.imgur.com/QbldDig.jpg?1)
And, I would make a ‘bone shield’ sleeve with a small section of vacuum bag, and keep it in place when sealing the main bag.
At least overnight. Big piece so don’t hold back n rub. I am 135 for 3.5.
I’m sure sv would be great, but my preferred method would be;
Dry brine overnight, reverse sear, finish off in a cast iron pan frying in beef tallow to get an amazing sear, melt butter / herbs / pepper as it rests.
If it’s nice weather, I’d finish it on the bbq.
Definitely not by wasting it in a sousvide
133 and sear in rippin hot cast iron under a weight
133f/ 3h
Sous Vide with milk in the bag, served with Jelly Beans on the side.
Smoked! Simple stone ground mustard, garlic and butter sauce for dipping!
That steak is going nowhere near the sous vide. Reverse sear on the grill, no question.
No sous vide for this, straight up reverse sear.
Microwave
The sheer heat of my jealousy
Sous vide
https://preview.redd.it/iu5nadqhyefe1.jpeg?width=1936&format=pjpg&auto=webp&s=3f5eb177dd4bef8db37ea539bb237d75b4756614
This is the way
Salt and pepper. Smoke at 225 or below until 131 internal, approx 2 hrs. Pan fry in 1/4″ of oil until retard insaneo crust is formed on both sides.
The butcher it on the cutting board. Take apart the complexus / cap / eye and enjoy the contrast between all cuts.
In an armpit, or between the butt cheeks for an entire day. Then sear it on a motorcycle tail pipe. A1, mayo, and Lawry’s.
Oven, ON EDGE bone down at 225 until temp hits 132. Pull and rest for 20MINUTES! Then sear on grill, griddle or skillet.
A lot of troll answers today.
I would salt and pepper, sous vide ar 55C for 3-4 hours. I would then sear in cast iron.
A cold smoke prior might be nice if you have time. Searing on a Big Green Egg would be great as well.
That’s gonna be a great steak. Enjoy!
Boiled and finished on a dash in Arizona.
But seriously,not sousvide it, I’d probably smoke it, for a while then high heat sear it.
Boiled in milk served with a side of jelly beans. You’re welcome.
Sousvideeverything style.
I’ll take three, season one with salt and pepper, the second with pepper and salt, and third I’d leave plain except for salt and pepper.
Sous vide 135f for 2.5 to 3.5 hours then hard seared in a pan preferably cast irn and basted with butter.
Salt it, leave it in the fridge over night. Sprinkle with cumin and garilc, sous vide at 137F for 3 hours. Then reverse sear it in avocado oil with some rosemary.
Braise then bake. Idk the souse vide just isn’t my choice for steak.
Not sous vide. I’m reverse searing it on my kamado joe
Leave it in a warm room for 20 min. Eat.