My first time doing sous vide. Two ribeyes at 135⁰f for 2.5h, seared in a cast iron and then hit with a sear gun. It was definitely a success, beautifully tender and juicy. The grey band was worth it for the hard sear and slight char!
by Pipefitta69
8 Comments
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bigbodybup
I would hardly call that a grey band, looks damn near perfect to me!
DoritoDustThumb
You can stick it in and ice bath or the fridge for a while if you want to minimize banding. This isn’t something I’d really worry about other than purely for aesthetics.
TheInvisibleToast
How was the marbling of the meat?
Prime, choice, select?
jnazario
Same! Xmas present from my wife. T-bone 4h @140 F. Delicious.
Outrageous_Ad4252
Welcome to the club. It can get addictive…
Thetechguru_net
Join the 137 degree club. Renders the fat without overcooking the meat. You are already doing 135 so you are right there (before joining the club I did Ribeye at 129 and I thought it was the best steak I had ever had, then I tried 137 based on comments in this sub. Never going back).
8 Comments
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I would hardly call that a grey band, looks damn near perfect to me!
You can stick it in and ice bath or the fridge for a while if you want to minimize banding. This isn’t something I’d really worry about other than purely for aesthetics.
How was the marbling of the meat?
Prime, choice, select?
Same! Xmas present from my wife. T-bone 4h @140 F. Delicious.
Welcome to the club. It can get addictive…
Join the 137 degree club. Renders the fat without overcooking the meat. You are already doing 135 so you are right there (before joining the club I did Ribeye at 129 and I thought it was the best steak I had ever had, then I tried 137 based on comments in this sub. Never going back).
Looks like you did a great job of it.