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Steaks
In Sous Vide

Steaks


Did I get mislabeled filets? How would you cook these?

by Neither-Mall8106

9 Comments

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  2. dirty_w_boy

    Capless ribeyes. Good marbling, but not a deal for me

  3. hornbri

    those look like Filets to me, they need a little more trimming to get that thin layer of skin off.

    I would sous vide to 125 or so and then sear.

  4. Plane-Fan9006

    If thats a capless ribeye and you do 125 you’re going to be VERY disappointed and chewing the marbled fat. Maybe 135 for a strip but for anything with real fat needing to be rendered like a ribeye, it is 137 for me.

  6. AdMuch7162

    oh man, it isn’t like I’d throw those away, but I sure wouldn’t pay $23/lb without the spinalis. That’s just depressing. Now I know where they get those packs of “Ribeye crowns” from…..

  7. tacobell_shitstain

    Damn you paid quite the premium for a castrated ribeye.

  8. Merisiel

    $23/lb for the eye steak of a ribeye is criminal. Like others have said, no. That’s a well marbled ribeye. But it doesn’t have the cap on it, which is the best part. My Costco cuts the spinalis off too, then wraps them in a little spiral and sells them as separate steaks. It’s so frustrating. I just want a good prime ribeye sometimes. My kid has turned me into a prime strip steak kinda gal, just cus Costco does this shit.