So I thrifted an Anova Precision Cooker Pro (it came with the tub as well! All for $20) and I plan on finally using it in a few days!
I have never had or used one before!
I made sure it got up to temperature (checked it against other thermometers) as well as making sure it held the temp for 20 minutes as that’s all the time I had.
I bought two ribeye steaks today, and they’re only 1in thick roughly. What would you recommend for time and temp? From reading through the subreddit a little bit, I was thinking anywhere from 134F-137F for temperature and around 2 hours.
Please help! I’m looking for rare to medium rare. Any and all advice welcomed! Thank you!
by aciddisaster
10 Comments
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im a member of the 137 gang but if you are looking for rare to med rare id go 130 for the 2 hours
I always season mine before I seal the bag.
First thing I would do is use the search function
I would go lower end if youre looking for rare. Sou vide steaks retain their red color better than traditionally cooked steaks. So don’t let that throw you off. Im a 134 guy. 2 hours sounds about right. Make sure you have a piping hot pan for a good search afterwards. 1 minute per side should do fine
Looks like the perfect chuck eyes. I’d sous vide them to rare then toss on a sear grill.
Did you notice a difference in how to sous chuck eye vs ribeye? I bet there is a lesson for me to learn in how it turned out
134 for one hour is sufficient for a one inch
I like to salt mine the day before in the fridge
Bag em, 134 for one hour, 2 is fine too no difference
Fire up the hot grill or cast iron
Take them out of the sous vide and drip them on a rack so you can dry them off and let them “cool” a little bit
If your cast or grill is hot af just get them
On for a minute a side
If your cast or grill is not superheated you will need to cook them longer to get the sear right which may change your “final” temp so it’s a bit of practice needed
Basically the hotter your sear temp the closer to your final temp you can set the sous vide
My grill won’t get as hot as I would like so I have to finish mine a little longer so I let them cool out of the bath longer
For 1 inch rare , 125-126 for 60-90 minutes. If you like it real rare go 122 or 121 even. Medium rare go 130. You got a great deal on your setup. Below is a 1 1/2 inch tbone and a sirloin steak 130 for 90 minutes . Turned out medium rare.
https://preview.redd.it/jljahl2lj4hf1.jpeg?width=4284&format=pjpg&auto=webp&s=b7b99a0f37dda38a090edae0f5d57d1928ffe2e4
I would go like 134 for 3 hours. You don’t want to go much lower than that for a ribeye imo, I usually do 136. I like to salt before bagging but don’t worry about it just season it before searing.
I did do Sous vide a couple of times.
Personally I don’t find sous vide a steak. A roast yeah, but a steak makes no sense to me. But I guess that’s just how I see it.