Did I miss something? First time sous vide with a Ribeye. Searched through many 137 club posts on the sub to prepare. I’m wondering if I did something wrong or if this is the expected result. Taste was great, but the steaks were a bit tough.
Ribeye cuts were from a great small town butcher shop (sorry for the lack of photos). Ok marbling & fat around edges. About 1” thick.
Frozen steaks were S&P’d, vacuum sealed and placed in 137°F for 2.5 hrs.
Individual cast iron pan for each steak. Rippipping hot, blasted them on high open flame stove for several minutes. Pans smoking.
Patted steaks dry. Did NOT do an ice bath, but I let the steaks sit on the counter for a few minutes. (I’ve seen several 137ers claim this is not needed. I think my results would agree – grey layer is not very thick.)
Avocado oil brushed on each side of steak. Seared 60-75 seconds per side.
Rest for 2 minutes with tbsp butter on top.
Result: Crust was one of the best I’ve ever gotten (again sorry for no pic). Taste was excellent. The texture is where I was disappointed. I love soft, juicy steak and typically aim for a true medium rare. I found this a bit tough and while it wasn’t “dry”, it left me regretting the choice for going 137.
I’d love to hear thoughts on what I did wrong or other advice. I’m really interested in the idea of 137, but if this is the consistent result, I’ll probably go back to lower temps.
by MeerkatShuffle