My fellow chefs, first time doing sous vide, did some research and made a ribeye steak, 1:10 hours, 56°C degrees cause I like it medium rare. I think the color was good, but it was not tender, any tips? Thanks!
by thiago2k
10 Comments
theycallme-username
Not long enough. I’d aim for 2 hours minimum.
Suicidal_pr1est
56 is a little on the cold side for rendering a ribeye. Try 58 next time for 2 hours then through in the freezer for 20 minutes after patting dry. You’ll get a great crust and very little grey band.
Plucked_Dove
Hot take, but I think medium on a ribeye is superior to med rare.
Punkin_Queen
Probably needs more time. Time = tenderness for sous vide. I do 60 mins per inch for sirloin but 90 mins per inch for ribeye.
The temp is also a bit low for a fattier cut like ribeye. Even though I prefer medium rare, I go a little higher temp at 58°c to make sure the fat renders.
I do my ribeye 2.5-3 hours. At that time there is very little difference in fat rendering between temperatures (beef fat renders between 130-140 but I’d a function of time)
Don’t cook longer than 4 hours for ribeye.
In fact I’m doing some tonight. Will be searing then in about 10-15 minutes
10 Comments
Not long enough. I’d aim for 2 hours minimum.
56 is a little on the cold side for rendering a ribeye. Try 58 next time for 2 hours then through in the freezer for 20 minutes after patting dry. You’ll get a great crust and very little grey band.
Hot take, but I think medium on a ribeye is superior to med rare.
Probably needs more time. Time = tenderness for sous vide. I do 60 mins per inch for sirloin but 90 mins per inch for ribeye.
The temp is also a bit low for a fattier cut like ribeye. Even though I prefer medium rare, I go a little higher temp at 58°c to make sure the fat renders.
You gotta sear it.
3 hrs. 137 f
Why did you pick 1 hour and 10 minutes?
Was it from thawed or from frozen?
Do you normally hold a knife that way?
https://preview.redd.it/twzb0e8ev4qe1.png?width=1080&format=png&auto=webp&s=b82391b0b4ec16bf900f7b1d750e236ab9393f8d
I do my ribeye 2.5-3 hours. At that time there is very little difference in fat rendering between temperatures (beef fat renders between 130-140 but I’d a function of time)
Don’t cook longer than 4 hours for ribeye.
In fact I’m doing some tonight. Will be searing then in about 10-15 minutes