Might be dumb but can I sous vide these for meal preps. Costco ribeyes. Maybe 1 inch thick. I’m not sure.
Might be dumb but can I sous vide these for meal preps. Costco ribeyes. Maybe 1 inch thick. I’m not sure.
by cln912
21 Comments
Smokin_Barrels
Definitely can, but sousvide is better for thicker cuts, minimum 1.5 inch thick
Fickle-Willingness80
Absolutely. I’d chill between to protect the MR doneness
Wild-Sea-1
I do them at 137 for a couple hours.
Schmelbell
For sure. Sous vide rare if you can. When you are ready to eat, let them get close to room temperature (no more that an hour out of the fridge) and sear for 30 s to 1 min on either side. That should bring it to a med rare. Sear longer for more doneness.
TrueEclective
I got the Costco sirloin, cooked 4 hours at 133, chilled and refrigerated, then an hour the next night and seared it, and it turned out great.
elegantwino
Inch thick good for tacos
d8ed
You can sous vide anything you want but this is a waste of time for something that can fry up in a couple of mins.. these are super thin and already sliced and mechanically tenderized so just throw them in a pan for a minute or two per side and you’re done.
In my Costco, these are like 0.75″ thick if that..
Mdoe5402
I would not sous vide a steak that thin personally.
bugg925
Hell yeah, I take thin cuts at Costco (look for 8ct) vacseal into 2’s, and freeze. When I’m in a pinch we got ribeye steaks for dinner as they only need about 1 hour in the bath.
Melodic-Upstairs7584
Sous vide is great for a thick steak. These will probably be fine in a pan
an_edgy_lemon
Yeah, I get the same exact steaks, season and bag them, and then throw them in the freezer. When I’m ready, I sous vide them from frozen at 137F for at least 2 hours and then sear.
interstat
137 2-3 hours imo
If super thin prob closer to 2
BravoDotCom
I do 1.5-2 inch ribeyes sous vide all the time. 1h if not frozen, 2 hr if frozen to 134 degrees then finish on hot grill.
These are thinner so can likely cut that time in half. You can hold the meat in the sous vide for longer but you certainly don’t have to do it for hours or whatnot. Tougher cuts of meat need to go many hours, this is just to get the temp thru the meat and for your thinner cuts not much time is needed.
In fact, as others have said, you can just skip sous vide altogether. Cook as needed.
You are doing meal prep to make food for the week? Then yeah I don’t do that as much so not sure the best method. Seems like the wrong cut of meat to make for meals the whole week out but you do you.
Short version: sous vide for 134 for an hour, let cool down, finish on a hot pan or grill for color and flavor, then slice and chill until ready to eat.
Because the slice is thinner you need to adjust based on desired final doneness and temp of your finishing method.
If you have a 900 degree sear station then you sous vide at your final desired temp since the steak will be on the grill for seconds
If you have a cooler grill then it will need to stay on longer to finish so undercook it in the sous vide if that makes sense or cool it longer before finishing it.
SeaweedCritical1917
Costco blade tenderizes its cut meat. I stopped SVing Costco meat because it should be cooked beyond medium rare due to the potential introduction of pathogens from the blade tenderizing process.
bread-fucker
No, you can’t. You will need to turn them over to me so I can properly dispose of them.
You will be fine in all honesty and you are making me jealous I don’t have a Costco near me.
KeniLF
That’s what I do! The “chill” stage before searing just lasts a bit longer for how I use them in meal prep.
This means the “day of” meal prep is far less than 30 minutes. I really love having this available as a way to have a delicious meal that doesn’t need a lot of time or mental energy after a long day.
codezilly
I sous vide the Costco thin cut ribeyes almost daily
roiroi1010
Yeah! I did Costco NY strip over the weekend for about 90 minutes at 131F. Then I seared them in my iron skillet for about a minute per side. I use avocado oil. For best result make sure the skillet is very hot! Usually my smoke detector goes off when I do this, but it’s worth it!
Youdontuderstandme
You can absolutely SV.
First, a long SV cook will render the fat better than just a pan cook.
Second, despite what someone else said in the thread, SV can kill bacteria.
Third, I love SV because I don’t have to worry about overcooking the steak. This frees me up to cook everything else and once those things are ready, just giving the steak a 1 min/side sear. Perfection every time.
FerociousSmile
You certainly can, but there’d be no point. It won’t save you any time.
21 Comments
Definitely can, but sousvide is better for thicker cuts, minimum 1.5 inch thick
Absolutely. I’d chill between to protect the MR doneness
I do them at 137 for a couple hours.
For sure. Sous vide rare if you can. When you are ready to eat, let them get close to room temperature (no more that an hour out of the fridge) and sear for 30 s to 1 min on either side. That should bring it to a med rare. Sear longer for more doneness.
I got the Costco sirloin, cooked 4 hours at 133, chilled and refrigerated, then an hour the next night and seared it, and it turned out great.
Inch thick good for tacos
You can sous vide anything you want but this is a waste of time for something that can fry up in a couple of mins.. these are super thin and already sliced and mechanically tenderized so just throw them in a pan for a minute or two per side and you’re done.
In my Costco, these are like 0.75″ thick if that..
I would not sous vide a steak that thin personally.
Hell yeah, I take thin cuts at Costco (look for 8ct) vacseal into 2’s, and freeze. When I’m in a pinch we got ribeye steaks for dinner as they only need about 1 hour in the bath.
Sous vide is great for a thick steak. These will probably be fine in a pan
Yeah, I get the same exact steaks, season and bag them, and then throw them in the freezer. When I’m ready, I sous vide them from frozen at 137F for at least 2 hours and then sear.
137 2-3 hours imo
If super thin prob closer to 2
I do 1.5-2 inch ribeyes sous vide all the time. 1h if not frozen, 2 hr if frozen to 134 degrees then finish on hot grill.
These are thinner so can likely cut that time in half. You can hold the meat in the sous vide for longer but you certainly don’t have to do it for hours or whatnot. Tougher cuts of meat need to go many hours, this is just to get the temp thru the meat and for your thinner cuts not much time is needed.
In fact, as others have said, you can just skip sous vide altogether. Cook as needed.
You are doing meal prep to make food for the week? Then yeah I don’t do that as much so not sure the best method. Seems like the wrong cut of meat to make for meals the whole week out but you do you.
Short version: sous vide for 134 for an hour, let cool down, finish on a hot pan or grill for color and flavor, then slice and chill until ready to eat.
Because the slice is thinner you need to adjust based on desired final doneness and temp of your finishing method.
If you have a 900 degree sear station then you sous vide at your final desired temp since the steak will be on the grill for seconds
If you have a cooler grill then it will need to stay on longer to finish so undercook it in the sous vide if that makes sense or cool it longer before finishing it.
Costco blade tenderizes its cut meat. I stopped SVing Costco meat because it should be cooked beyond medium rare due to the potential introduction of pathogens from the blade tenderizing process.
No, you can’t. You will need to turn them over to me so I can properly dispose of them.
You will be fine in all honesty and you are making me jealous I don’t have a Costco near me.
That’s what I do! The “chill” stage before searing just lasts a bit longer for how I use them in meal prep.
This means the “day of” meal prep is far less than 30 minutes. I really love having this available as a way to have a delicious meal that doesn’t need a lot of time or mental energy after a long day.
I sous vide the Costco thin cut ribeyes almost daily
Yeah! I did Costco NY strip over the weekend for about 90 minutes at 131F. Then I seared them in my iron skillet for about a minute per side. I use avocado oil. For best result make sure the skillet is very hot! Usually my smoke detector goes off when I do this, but it’s worth it!
You can absolutely SV.
First, a long SV cook will render the fat better than just a pan cook.
Second, despite what someone else said in the thread, SV can kill bacteria.
Third, I love SV because I don’t have to worry about overcooking the steak. This frees me up to cook everything else and once those things are ready, just giving the steak a 1 min/side sear. Perfection every time.
You certainly can, but there’d be no point. It won’t save you any time.
https://preview.redd.it/43xiz5puq4ke1.jpeg?width=1179&format=pjpg&auto=webp&s=2abc157508657d9ea604b656c90d89177d5cbb96
For 1” medium rare steaks, according to the Joule Sous vide, 129 at 90min for frozen or 60min for fresh. 126 for rare, same time.
I vac seal with thyme, salt pepper, and a garlic clove. You can add a small amount of oil for leaner meats like top sirloin.