First time doing a steak sous vide. 3 hours at 130 or 137 for this ribeye?
Used sous vide many times for chicken & fish. Haven't touched beef with it before. Not experienced with steak so does this particular steak have enough marbling to benefit from 137? Or should I just do it at 130.
by Lumy1
14 Comments
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I would do 130 at most and usually do 123 with a post bath sear at the end.
tomseankay
3 hours if you want but would probably be ready in less than an hour. Its pretty thin
Ok-Math-9082
Just fry it, you’re not achieving anything by cooking this sous vide.
BakingWaking
Keep in mind that with steak, you will be adding temp when you pan cook it to finish it. So I always aim for 5-10 degrees less than your final desired temp.
So if you prefer your steak medium rare, Cook it for 130f in the sous vide, then finish in med-high pan super dry; around a minute per side. It should finish around 135.
JRE307
Not gonna like I think for a steak that thin you’re not gonna really get any positive effects from sous vide or even reverse sear your results will likely be about the same if you just pan sear or grill it, you’re gonna have a bit of a hard time getting a sear without going past your goal temperature on the inside
Inevitablykinda
I’m I 134 for Ribeye,
WJM_3
I’d go 125 – that looks like a thin steak
or even 120 for a couple of hours and sear
FrotKnight
Do you normally use Fahrenheit?
ZookeepergameSea2012
I wouldn’t go over 130, you need to sear. Make sure you ice bath, have oil in the hot pan, and I’d do maybe 25 seconds per side or you will overcook it.
fdbryant3
I like 128F as it allows for temperature climbing during searing with needing to chill it first.
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https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
this is my guide
I would do 130 at most and usually do 123 with a post bath sear at the end.
3 hours if you want but would probably be ready in less than an hour. Its pretty thin
Just fry it, you’re not achieving anything by cooking this sous vide.
Keep in mind that with steak, you will be adding temp when you pan cook it to finish it. So I always aim for 5-10 degrees less than your final desired temp.
So if you prefer your steak medium rare, Cook it for 130f in the sous vide, then finish in med-high pan super dry; around a minute per side. It should finish around 135.
Not gonna like I think for a steak that thin you’re not gonna really get any positive effects from sous vide or even reverse sear your results will likely be about the same if you just pan sear or grill it, you’re gonna have a bit of a hard time getting a sear without going past your goal temperature on the inside
I’m I 134 for Ribeye,
I’d go 125 – that looks like a thin steak
or even 120 for a couple of hours and sear
Do you normally use Fahrenheit?
I wouldn’t go over 130, you need to sear. Make sure you ice bath, have oil in the hot pan, and I’d do maybe 25 seconds per side or you will overcook it.
I like 128F as it allows for temperature climbing during searing with needing to chill it first.
131
This isnt a sv worthy specimen.