Awesome rib eye

[AndyInNYC]

Got a sous vide for Christmas. Overcooked the first strip steak - set for 131, which is NOT medium rare.
Made a rib eye last night - 2 hours at 126 and then finished with a sear on the grill.

Probably the best steak I’ve made myself in over 20 years. My grill may have just become a ‘beef sear unit’.

I was hesitant to sear for long - easily could have given it another minute or two. I can only imagine what’s going to hit my plate as I get more comfortable with this toy.

Andrew

 

[jcam222]

Sous vide is a great tool for sure. Great for meats but man egg bites are awesome too.

 

[Fueling Around]

Never done sous vide myself.
A 16" or 18" Weber kettle are sear masters over charcoal.

 

[Smoking Allowed]

Never done sous vide myself.

I have not, either.

 

[Redicans]

Sounds Awesome, Lets see some pics next time!

 

[AndyInNYC]

Here ya go.

 

[AndyInNYC]

Picture didn’t load

 

[GatorAGR]

I really want to try a sous vide as well. Just got a Ninja Foodie crock pot that does sous vide. I may try it in there first.

 

[mr_whipple]

I love my sous vide for steaks, but in my experience, no thin steaks allowed. 1.5'" minimum, 2" preferred. There's a bit of a learning curve, and everyone has their opinion on time and temp (not talking about pasteurization, just cooking steaks and other meats) but get a good thick steak and go 132-133 or even 135 (watch that lunatic Guga) for 2 hours. I've had a few come out even a touch rare for me.

 

[texomakid]

We Want Pics!

 

[schlotz]

Picture didn’t load

Drag the jpg from your desktop and drop it in the box with your reply.

 

[dr k]

Got a sous vide for Christmas. Overcooked the first strip steak - set for 131, which is NOT medium rare.
Made a rib eye last night - 2 hours at 126 and then finished with a sear on the grill.

Probably the best steak I’ve made myself in over 20 years. My grill may have just become a ‘beef sear unit’.

I was hesitant to sear for long - easily could have given it another minute or two. I can only imagine what’s going to hit my plate as I get more comfortable with this toy.

Andrew

Yes it Is. Med rare at 131. I'm sure you checked your SV water bath with other calibrated instant read therms to confirm an accurate 131*F. Also, you can pasteurize at 130+ F vs just heating which is only about an hour longer with Baldwins charts so yo can't go wrong if your water bath is accurate to the degree it is set at. https://douglasbaldwin.com/sous-vide.html
Follow the pasteurization charts and they can sit in your fridge sealed for 28 days till you are ready to sear for service when quickly cooled in an ice water bath. You may find after playing with SV that you'll just go back to grilling steaks for the flavor and do a chuck roast 48 hours at 131F for a poor man's prime rib with a pkg of beefy onion lipton and a couple of Tbsp of shitake mushroom pwdr. Save the tender cus for grilling

These are SV 131F and I went back to grilling these for better flavor but play around and find what you like. After all there are no SV steakhouses I know of but it is fun to experiment. Definitely do not lose the free baldwin link above with all pasteurizing charts and you'll see how people are waaaaaayyyyyy over cooking food per the math that has been for us.

 

[bill ace 350]

I use mine for steaks and sausages.

The only reason I bought them.

They work great.

I agree with the post that preferred thicker cut steaks.

Commissary cuts my ribeyes to order, most often get them cut to 2 inches and the sous vide cooks them perfectly.

Then into cast iron or really hot weber for the sear.

I think I need to visit the commissary....

 

[noboundaries]

Bought rib eyes on sale yesterday. Ordered a sous vide today using a gift card I received at Christmas. My SV resistance has been futile. Expecting great things.

Ray

 

[bill ace 350]

Bought rib eyes on sale yesterday. Ordered a sous vide today using a gift card I received at Christmas. My SV resistance has been futile. Expecting great things.

Ray

I don't think you'll be disappointed.

 

[uncle eddie]

Congrats on the discovery! We played with ours for quite a few meals.

Now - I use the heck outta my sous vide (pronounced Sue-V for those that don't know).
I mostly use it for finishing sausage after the drying/smoking stage...no chance of fat-out and it really saves time.
I just take the chubs straight from the smoker and drop them right into the water.
Depending on the diameter of the chub, done in 2 to 5 hours.

 

[dr k]

Congrats on the discovery! We played with ours for quite a few meals.

Now - I use the heck outta my sous vide (pronounced Sue-V for those that don't know).
I mostly use it for finishing sausage after the drying/smoking stage...no chance of fat-out and it really saves time.
I just take the chubs straight from the smoker and drop them right into the water.
Depending on the diameter of the chub, done in 2 to 5 hours.

No big deal but either pronunciation is fine. In the USA we changed the French pronunciation Vide (veed) to sounding (V.) In France the D is spoken. I just stuck with the French pronunciation.

The French phrase sous vide is pronounced "sue-veed". The "s" is silent, so it's pronounced as if it were "sue-veed".

 

[sandyut]

Yes it Is. Med rare at 131. I'm sure you checked your SV water bath with other calibrated instant read therms to confirm an accurate 131*F. Also, you can pasteurize at 130+ F vs just heating which is only about an hour longer with Baldwins charts so yo can't go wrong if your water bath is accurate to the degree it is set at. https://douglasbaldwin.com/sous-vide.html
Follow the pasteurization charts and they can sit in your fridge sealed for 28 days till you are ready to sear for service when quickly cooled in an ice water bath. You may find after playing with SV that you'll just go back to grilling steaks for the flavor and do a chuck roast 48 hours at 131F for a poor man's prime rib with a pkg of beefy onion lipton and a couple of Tbsp of shitake mushroom pwdr. Save the tender cus for grilling

These are SV 131F and I went back to grilling these for better flavor but play around and find what you like. After all there are no SV steakhouses I know of but it is fun to experiment. Definitely do not lose the free baldwin link above with all pasteurizing charts and you'll see how people are waaaaaayyyyyy over cooking food per the math that has been for us.
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100% agree. 130 should be just like the dr k pics. I do them all the time at 130-135 and they are exactly medium rare.

 

[sandyut]

For those who have not tried one, they are pretty nice to have. get your doneness perfect then sear the outer mm, I have used a pan, grill, and a torch for the sear.

 

[millerbuilds]

Glad you like!
We love our Sous Vide, has been a game changer for us. I like to start with Sous Vide and move to smoke and final sear!

- Jason