Tenderizing a Tough Ribeye (Sous Vide Temp Warning)
I SV all my Beef at 131° IT or higher, therefore I don’t have to sear it before doing the SV:
A Few Words From The Pros:
With enough time, most food pathogens are killed at 130°F/54.5°C, according to the FDA and Douglas Baldwin. For our sous vide recipes, this is our magic number. We cook almost everything either at or above that temperature. (When cooking in a water bath set to 130°F/54.5°C, the food will eventually become that temperature as well.) As an extra precaution, if we plan to cook meat below our magic temperature, the first thing we do is sear it in a hot pan in order to kill off any bacteria on the surface before we Sous Vide it.
Source & the rest:
Is Cooking Sous Vide Safe?
In one word, yes. But to make you feel better, here's what you should know about cooking in plastic, what equipment to use, and ensuring food safety.
www.cooksillustrated.com
Now Back to the Steak:
This will be the Third and final Steak I had cut from a 5 pound Standing Rib Roast.It was from a shopping time where the store picks your roast with all your other things, and you just come & pick it up, so I had no control over the fact that this one was “Select”. I’ve had Select before, and I couldn’t tell it from Choice, but this one was different.
I did the first one in my Ninja Grill, and it was very tough.
Then I experimented with the second one by cutting it in 1” strips, and Grilling them on my Ninja Grill.
That one tasted Great, but was still tough! When I posted those 2 I told you guys I had a plan for the last one.
So this one is getting more of a Work-out:
First I thawed it out, in the vacuum bag I had put it in back in December.
I set my Sous Vide Supreme at 131° & put it in.
After 30 hours, I removed the Ribeye from the SV & from the bag, and cut it into strips.
Then I put them in a Hot Pan & seared all 4 sides of each strip quickly, so I didn’t change the inside Temp.
I’ll explain the rest in the Captions above each Picture Below.
This Steak turned out Great tasting & Nice & Tender too!!
BTW: I would never do this to a Ribeye, because they are already very Tender, however this one (select) was an exception. It's a shame you don't really know ahead of time.
Thanks For Looking,
Bear
Third & Final Ribeye from a "Tough" Select Rib Roast I got last Christmas Week:
In the rack, ready to go in my Sous Vide Supreme:
Fresh out of Sous Vide:
Gonna slice it in 4 pieces for searing:
Love the inside color:
Gonna sear all 4 sides of each piece:
Searing:
Bear's first Supper, with Spanish Rice:
Last of Leftovers---Ribeye, Chicken Drum, and Spanish Rice:
Cut up the Drum & Steak, and add the last of the Spanish Rice:
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