Mamie Jamer Ribeye.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tripleq

Smoking Fanatic
Original poster
Aug 13, 2016
354
70
S Florida (Jupiter)
Ok I got a huge almost 4 " thick Ribeye. Here is the plan.

First Im going to dry brine it, then throw it on the smoke down low till it gets an IT of say 100 F.

Then into a bag with a little spog and into the SV. To finish with a screaming hot pan sear.

So a couple of questions about the SV, Ive read that some here have left them in over night as in longer doesn't hurt them. This is for tomorrow's dinner so I have time. Looking for a rare to medium rare , what temp should I set it at? And is there any validity to extended times?
 
Last edited:
Sous Vide is okay to hold meat over long times at a certain temp.

If it was me I'd cold smoke no heat for 2-4 hours. Bag and then Sous Vide. Then sear.

As for temp, how do you like your steak? I like mine rare-medium rare. So I'd set the Sous Vide for 125. Then sear to finish to a temp of 130-135. Rest then serve.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky