Sous vide ribeye

Discussion in 'The Okie Corral' started by Kevinr20, Jan 23, 2020.

  1. MulletLoad

    MulletLoad

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    Sous vide Chicken Wings.
    Vacuum seal, Sous Vide them, dry off and season with your favorite rub, then sear with volcano temp grill.
    Every one will explode with juices on each bite. It's tough not to dry out a certain percentage with regular grilling Sous vide let's you kill every wing.
     
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  2. HollowHead

    HollowHead Firm member

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    If preparing meats can have an epiphany, it is sous vide. HH
     
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  3. RenoF250

    RenoF250

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    I think I tried steak, chicken, and pork. They were all fine they just were not better than if I just grilled them.
     
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  4. sharpshooter

    sharpshooter Member Millennium Member

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    Maybe you were doing it wrong? Too high temp for the different meats? Sous vide is a game changer for steaks, chicken, and salmon. No more guessing, it's perfect every time. You cook it low and slow in water and then give it color quickly on a hot pan. No need for an outdoor grill.
     
  5. DaleGribble

    DaleGribble Sandwich!

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    Sous vide has basically made my grill an albatross in my garage. Savings on the cost of charcoal have paid for my sous vide.

    The hamburgers I make in the sous vide are better than anything I ever did on the grill or have ever gotten at a restaurant.
     
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  6. Hannie Caulder

    Hannie Caulder Diva extraordinaire

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    That looks delish.

    Someday when I have time (yeah right, when) I have to try that.
     
  7. BamaBud

    BamaBud NRA Life Member

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    Wanna sell yours?
     
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  8. JoeCitizen

    JoeCitizen

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    For ribeye I like 134deg for 4 to 6 hours. Favorite searing method is hot coals in the little Weber searing basket. About a minute on each side gives a deep mahogany colored crust. If I don't want to bother with coals I use the Weber gas grill with GrillGrates flipped over to the flat side. They get molten lava hot in 5 to 7 minutes. Again about a minute or a little less on each side for dark nearly black char. Perfection every single time. So predictably perfect I don't hesitate to by the prime at my local butcher shop.
     
  9. thewitt

    thewitt

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    For me it’s 129 degrees in the bath. For a 1” thick thawed steak, that’s 1 hour in the bath. 1 1/2 hours for frozen.

    Seared in a hot cast iron pan, the Searzall torch or a hot grill depending on my mood.
     
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  10. BGDaddy

    BGDaddy Fabulous!!!!

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    I may be in the minority here, but I don't care for ribeye cooked in the sous vide.

    Now, the sous vide is my absolute way to cook other steaks, such as filet mignon and new york strip. Also pork chops. Comes out perfect every time.

    But when I cooked a ribeye in it, the fat in the steak just didn't work. It was just kind of... there. I prefer my ribeyes cooked over a smoking hot grill, so the fat melts and gets crisp. Yum!

    This is a ribeye that was done completely on the grill:

    IMG_1979.JPG

    And this is a filet that was cooked in the sous vide, and then finished on the grill.

    IMG_2718.jpg
    IMG_2720.jpg
     
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  11. Paul53

    Paul53 MAKE HATE WRONG AGAIN!

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    I'm still trying to figure out "reverse sear."
     
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  12. DaleGribble

    DaleGribble Sandwich!

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    You basically smoke at a low temp to your desired level of fineness and then search at the end to get the crust you want.
     
  13. Dr. Leaky

    Dr. Leaky Know-It-All

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    I just looked up "reverse sear" and I'm going to have to give this a try. I have been trying to do as much as possible on the gas Weber so I'm going to try the low & slow on the grill and turn it up to do the sear while it's resting. I'm thinking a 550 degree grill should sear it pretty quickly. I've got some prime ribeyes from Costco that will make good candidates.
     
  14. G26-Has-my-6

    G26-Has-my-6

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    I knew I shouldn't have clicked on this....

    absolutely starving now
     
  15. TheDreadnought

    TheDreadnought

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    I'm going to have to look into this. . . just because I can't grill here during the winter. We get carnivorous hunger pangs over the winter season! LOL
     
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  16. BGDaddy

    BGDaddy Fabulous!!!!

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    Filets sous vide and then seared in a smoking hot cast iron skillet are amazing!!! Just be prepared to smoke up your kitchen doing the sear.

    [​IMG]


    Sent from my iPhone using Tapatalk
     
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  17. DonD

    DonD

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    Some of that meat is so undercooked, wonder if you had to shoot or stab it to keep it from crawling off the plate? Don
     
  18. J_Rico

    J_Rico

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    Been tempted since a previous Sous vide thread.

    How careful do you need to be with the sear at the end? Do you have any trouble getting sear without overcooking the meat.

    Anyone tried a brisket?

    Amazon can have a device here Sunday. Tempted.
     
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  19. OGW

    OGW SAF

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    There is no better way to cook any number of meats, from hamburgers to seafood. It's incredible. Try doing chicken breast at 139F and searing it as you would a steak. Shrimp can be done at 135F and added to curries or stir fries at the very last second, better taste and texture and no worry about making them rubbery. With sous vide, you can cook pork and poultry at lower temperatures for better tenderness and juiciness.

    One caution: For hamburgers, pay attention to pasteurizing times at temperature.

    ETA: Try a pot roast (eye of round, chuck, whatever) sous vide at 132-135F for 24 hours, then make gravy with the juices. You can do the vegetables in the sous vide bag, too.

    Also, as mentioned earlier vac sealing works better and safer than ziplocs.
     
  20. Glockdude1

    Glockdude1 Federal Member CLM

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