This was my first go, couple of rib eyes done at 137 for 2 hours.
I thought it was excellent, and now I’m wondering about other cuts. Would the same cook for a mock tender steak do well or does it truly need 6-7hours at 134?
The Sous vide is adding in a great option for meal prepping, and I’m looking at transforming cheaper cuts.
by MoniesandMuscles
7 Comments
You want the steaks dry when you sear them
Hello, I do not go over 4 hrs on a steak and even that is too much. Usually you are good with 2-2.5 hrs when frozen.
Temp is going to control your steak doneness (med well, well, rare etc). It also affects fat rendering.
Edit: time helpsfor breaking protein bonds hence making meat more tender. Works for cheap cuts as you said.
137°F is recommended in this sub (I still have to try it) mostly for fatty cuts. 137°F is the perfect temp for rendering fat (so they say).
For leaner cuts I’d go even lower than 134°F but that’s just preference.
Hope this helps a bit.
Ps. Pat your steaks dry for a better sear. Here I am meat prepping too 👍🏻
Dry steak well before sear and buy a bacon press or chefs weight to put on it.
Although beef steak seems the most popular thing to sous vide I think it’s the thing that requires it least, particularly with nicer cuts. I find pork and poultry to get more benefit, but SV tough beef, cuts that are normally braised or slow roasted (eg chuck, shank, rib) have the option of cooking very long at low temperatures that can’t be easily achieved any other way. Some like those results, some don’t. Sometimes SV is more about convenience.
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Rice in SV is the best thing ever.
Seafood is perfect.
Garlic or onions caramelized…
I like bacon, but effort means only good for bulk amount.
I have the same plates!