Ribeye Pt. Deux

[cooker613]

My second go at sous vide ribeye steaks. 1 1/2 in thick, 133 for two hours, and the chared for one minute per side.

Bagged and ready to go


In the bah


Heating the grill


Out of the bath and ready


On the grill


Off the grill


After a five minute rest


On the table with some fries and a nice red


A nice steak need a nice wine, an Israeli red, a carenet / Shiraz

 

[Co4ch D4ve]

Looks like a great meal! Point to you for Ribeye #2.

 

[texomakid]

I think you nailed it. It all looks so good.

 

[Winterrider]

You certainly got the hang of the SV already. Great arsenal to have in the kitchen.

 

[baseballguy99]

How was the fat? I have found to get the fat to render down enough to be edible (I like to eat the fat of a ribeye) I have to SV it for 3-4 hours before searing.

 

[cooker613]

How was the fat? I have found to get the fat to render down enough to be edible (I like to eat the fat of a ribeye) I have to SV it for 3-4 hours before searing.

The fat was...fatty. But as I am under pretty strict orders from the doc (and more importantly the wife) not to eat that fat, it’s really not an issue for me. But when you sousvide a ribeye for four hours, what temp do you use?

 

[baseballguy99]

My wife and I like ours medium. So I do 130 then a good sear. Also I will hit the fatty areas with a torch sometimes.