Sous vide ribeye

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

  1. BGDaddy

    BGDaddy Leg Humper

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    Not all that careful. 30 seconds per side in a skillet, 1 minute or so per side on the grill. Cook it to the low end of your doneness scale in the sous vide. I have never overcooked anything.

    I did a brisket once over the summer. I prefer it the regular way. The flavor and texture were decent, but not enough bark. And the bark is one of my favorite parts.
     
  2. J_Rico

    J_Rico

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    Thanks. Think I am going to give it a try.
     
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  3. LostinTexas

    LostinTexas Exploring Alternate Routes

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    Well, that cleared it right up.
    Oh yea,
    Rare Steak.jpg
     
  4. jbsimm2

    jbsimm2

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    Yum boiling meat in a plastic bag. Sounds delish.
     
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  5. OGW

    OGW SAF

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    Don't demonstrate your ignorance in on a public forum. Since when is 130F "boiling?"
     
  6. HollowHead

    HollowHead Firm member

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    I don't believe reverse sear can be done on a gas grill unless there are smoking chips involved. HH
     
  7. willie_pete

    willie_pete NRA Life Member

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    I haven't used my grill since I first stumbled across sous vide. I've done ribs, steak, roast chicken, fish and shrimp. I doubt I ever go back to a grill.

    I even built a hot water bath out of a Coleman cooler that cooks 8 racks of ribs at one time for family dinners.
     
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  8. DaleGribble

    DaleGribble Sandwich!

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  9. DocCasualty

    DocCasualty Wolverine

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    Amen for spreading the word, brother! Gotta try one of those 24 hour cooks.
     
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  10. J_Rico

    J_Rico

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    So, I tried it this weekend.

    Did a burger test Saturday. Worked fine. Better than the grilled burgers earlier in the week. Not dried out.

    Sunday I did a rib-eye. Loved the fact that as I was getting ready to pull it out a task appeared. Then I got distracted by something else. Was another 45min before I got back to the kitchen. And the steak was just fine. I love that it takes the stress out of the timing.

    It was 'warped' (fat?). Had to work at searing it in skillet. Got one side a little over seared. Was wondering about a torch so the shape and size of meat did not matter. Easier to do edges. Anyone try that? Suggestions?

    Oh aside from being a little overdone on one end (my fault), it was excellent. Took longer but less stress.

    Also, took the steak straight from the freezer and bagged it up. No thawing. Whole lot going for this method.

    Thanks for the idea GT.
     
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  11. OGW

    OGW SAF

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    Next try doing pork chops and chicken breasts. Do them at 140-145F (check appropriate time and temp on "Serious Eats") and sear as you did your steak and burgers. I guarantee you will have never had more tender and juicy breasts or chops. Lamb chops are also helluva good--you can eat them rare and the meat next to the bone will be the same temperature as the edges.
     
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  12. FullClip

    FullClip Native Mainiac CLM

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    The meat pics look good, and I might give it a try, but I'm scared of catching a case of the gheys. I can't help giggle an itty-bit just saying "sous vide".:aodnsb:
     
  13. JohnnyE

    JohnnyE

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    Before I reverse sear, I let my rib eye or whatever cool a bit before running it through a near red hot skillet. Since the meat is at the perfect temp when it comes out of the sous vide, immediately tossing it in the skillet increases the temp even further, raising the level of done-ness. Letting it cool a bit keeps the interior from going above the target temp.

    I smoke briskets and have no desire to run one in the sous vide.
     
  14. papershoot

    papershoot

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    I have read the Sous vide threads since Gamer Girl posted some years back. I love a good rare steak or prime rib roast. On the roast, I don't bother with a sear or changing the temperature. I'll take the meat out of the refrigerator and let it sit on the counter for hours before roasting. I use a double probe thermometer (link below) and remove it from the 325 degree oven when it reaches an internal temperature of 120 degrees. The roast is browned on the outside. I cover it with foil while it rests before carving.
    If I am consistent at roasting beef, why would I want to Sous vide?

    https://www.amazon.com/gp/product/B07477NMF4/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1
     
  15. willie_pete

    willie_pete NRA Life Member

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    Main reason is you don't have to sit there and watch the thermometer CREEP up to 120 degrees.

    :D
     
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  16. The Father

    The Father

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    I feel that piece of meat is bullying me
     
  17. OGW

    OGW SAF

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    There's a difference in the gradient of doneness. Sous vide and a sear leaves 95% of the meat the same temperature/degree of doneness whereas roasting (unless you roast at the finished temperature for many hours) will vary your meat from well done at the outside to rare at the center, all stages in between. I don't want any portion of a quality roast well, medium well, medium.
     
  18. napp32

    napp32

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    I don't like the smoke created by searing in a hot skillet in the kitchen; so I use grill grates over the top of my charcoal starter. It gets screaming hot; and thirty seconds on each side is usually enough.

    f45bf9c3-7cc6-4a0a-bbb8-b76846c2a58f.jpg fc0ec6e0-3b3e-44a4-9ac7-1df8ccca5f84.jpg
     
  19. The Fist Of Goodness

    The Fist Of Goodness

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    My Father in Law just told me last night about his Thanksgiving dinner, which was a prime rib cooked in a Sous-Vide. He said it was amazing. I have been out of the restaurant biz for 30 years, so I was unfamiliar with it.
     
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  20. BGDaddy

    BGDaddy Leg Humper

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    I did shrimp in the sous vide over the weekend. Turned out really good.


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