Alright fellas, 3rd attempt. What’s your numbers on something like this?
Temp and time?
by DCar777
21 Comments
grumpvet87
130 – 3-4 hours. IF there was a lot of fat on that – i might go up to 137 to render the fat. It looks lean enough to now do that.
diverdawg
I’m about 129 for 2 hours. What happened the last two times?
WalnutSnail
137 few hours.
Freezer for a bit, mayo schmeer, high heat grill.
Purple_Puffer
137, only cut I do at that temp, but it’s also the only temp I’ll do that cut. 4 hours.
timeonmyhandz
My LDL was 105 last time I checked…. So after this, I think I will hit 110.
lasonna51980
Can the ladies weigh in as well?
SpiritMolecul33
131 3.5 hours, double sear
greatauror28
Always 137F for three hours.
If you have a charcoal grill, best to use that to sear as propane only gets to 500F.
I did reverse sear before for a tomahawk and turned out better.
Herbisretired
132°f for 3 hours, chill and sear over charcoal.
xicor
125 for 2 hrs and a good sear after ten minute rest
stripes177
Thanks for the post OP.
I have one just like this vacuum sealed in the freezer, from the comments I’m reading 137 for 4 hrs then sear ???
Drakonbreath
137 for 3-5 hours at that size, but make sure to let the steak cool a bit before searing to prevent overcooking. And sear super hot. Just yesterday I seared a sous vide steak directly on lump charcoal caveman style. Absolutely amazing when seared right on charcoal. But has to be lump charcoal, and make sure to let the coals fully light to prevent off tastes (some unlit is fine don’t overthink it).
Historical_Shift128
137° is the only answer if you like perfectly tender and juicy meat, for a fatty rib eye. If the rib eye is too lean, it won’t be great though. People who don’t like 137° simply have lean rib eyes and you can’t change my mind!
theriibirdun
Grill over charcoal to an internal of 125 so 12min tops
Jewcebox
137 for 4 hours, ice bath chill, sear. Done.
Immediate_Detail_709
129 for about 2 hours
my wife likes more medium than rare
Operation-FuturePuss
137 for 4 hours. Let that fat melt!
iamiavilo
I did a cowboy steak (1st time) last night. It was also the first time, I tried 137 for about ~3 hours. (I’m usually a “medium rare @ 129” person.) Dried and chilled in the fridge for 30 minutes, then seared. It came out very rich and buttery. The finish was more medium than medium rare. It was tender and flavorful. I wish I had a grill or at least used a blazing hot cast iron skillet instead of my carbon steel. I made a jus from the drippings in the bag.
For me, I needed to go heavier on the salt. I did an hour of dry-brining but it really needed more time. I also need a better plan on carving. I cut off the bone and separated the cap from the “eye”. I’m not sure that was the right plan. lol any suggestions?
I have a tomahawk in the freezer so ai can try again — although I may do reverse sear instead of sous vide. .
qctireuralex
my number is 5/7
m_adamec
133f 3h
Both-Suggestion-7030
Just did two of them. 133 for 3 hours. Then on grill. Excellent. Wish I had been able to do 4 hours. I think a little more rendering of fat would have been perfect.
21 Comments
130 – 3-4 hours. IF there was a lot of fat on that – i might go up to 137 to render the fat. It looks lean enough to now do that.
I’m about 129 for 2 hours. What happened the last two times?
137 few hours.
Freezer for a bit, mayo schmeer, high heat grill.
137, only cut I do at that temp, but it’s also the only temp I’ll do that cut. 4 hours.
My LDL was 105 last time I checked…. So after this, I think I will hit 110.
Can the ladies weigh in as well?
131 3.5 hours, double sear
Always 137F for three hours.
If you have a charcoal grill, best to use that to sear as propane only gets to 500F.
I did reverse sear before for a tomahawk and turned out better.
132°f for 3 hours, chill and sear over charcoal.
125 for 2 hrs and a good sear after ten minute rest
Thanks for the post OP.
I have one just like this vacuum sealed in the freezer, from the comments I’m reading 137 for 4 hrs then sear ???
137 for 3-5 hours at that size, but make sure to let the steak cool a bit before searing to prevent overcooking. And sear super hot. Just yesterday I seared a sous vide steak directly on lump charcoal caveman style. Absolutely amazing when seared right on charcoal. But has to be lump charcoal, and make sure to let the coals fully light to prevent off tastes (some unlit is fine don’t overthink it).
137° is the only answer if you like perfectly tender and juicy meat, for a fatty rib eye. If the rib eye is too lean, it won’t be great though. People who don’t like 137° simply have lean rib eyes and you can’t change my mind!
Grill over charcoal to an internal of 125 so 12min tops
137 for 4 hours, ice bath chill, sear. Done.
129 for about 2 hours
my wife likes more medium than rare
137 for 4 hours. Let that fat melt!
I did a cowboy steak (1st time) last night. It was also the first time, I tried 137 for about ~3 hours. (I’m usually a “medium rare @ 129” person.) Dried and chilled in the fridge for 30 minutes, then seared. It came out very rich and buttery. The finish was more medium than medium rare. It was tender and flavorful. I wish I had a grill or at least used a blazing hot cast iron skillet instead of my carbon steel. I made a jus from the drippings in the bag.
For me, I needed to go heavier on the salt. I did an hour of dry-brining but it really needed more time. I also need a better plan on carving. I cut off the bone and separated the cap from the “eye”. I’m not sure that was the right plan. lol any suggestions?
I have a tomahawk in the freezer so ai can try again — although I may do reverse sear instead of sous vide.
.
my number is 5/7
133f 3h
Just did two of them. 133 for 3 hours. Then on grill. Excellent. Wish I had been able to do 4 hours. I think a little more rendering of fat would have been perfect.