Got these lil beauties at the ol Costco. I am going to sous vide, chill for a few hours, then smoke for 45min before a cast iron rapid sear. But I had a couple questions and would love opinions.
First, would it be worth it to dry brine them with salt overnight?
Second, this is acknowledging that I’ve done the 137 club several times and definitely love it, but I’m curious about sous vide temp on this one, because I’m smoking it afterward. I really like med-rare, and want to hit that. So I was thinking 2 hours at 130-132, then letting it rise to whatever it may during the cold smoke. Any advice on a better temp for the sous vide section? Just want other people’s experiences, not theories.
Thanks yal! Hope you are cooking some good shit this weekend!
by goodgoodgravyboy420
12 Comments
Salt overnight. Smoke first to get smokey flavor, as low a temp as you can manage. Then sous vide 137, ice bath, sear hard. Share with the rest of us!
I love the rolled ribcap steaks, but I don’t understand why people buy eye of ribeye.
just smoke for 1 hr, then hard sear. absolutely no reason to sous vide.
Cannot beat costco for large steak purchases.
What’s wrong with your big toe?
Cute?
So there *are* people who buy the eyes after they trim off the best part and sell it as cap steaks. Wild.
Super Sick Ribeyes (small + thick)
Bro got some ribeye chodes
Do 120
Why
Dem toes