You need to ice bath after pulling to stop the cooking especially at 135. It

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Jan 1, 2025
12:01:03pm

Cougz19 All-American

You need to ice bath after pulling to stop the cooking especially at 135. It

Will overcook fast with a temp that high.

This message has been modified

Originally posted on Jan 1, 2025 at 12:01:03pm

Message modified by Cougz19 on Jan 1, 2025 at 12:01:51pm

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Cougz19

Previous username: nhatch82
Bio page: Cougz19
Joined: Sep 2, 2014
Last login: Jan 3, 2025
Total posts: 12,363 (134 FO)

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Messages

Author

Time

I tried Sous Vide Rib Eyes for the first time yesterday. It didn't turn out great. They looked the right color, but they

SpecialT This Board Rating Has Been Fla

Jan 1, 11:57am

Did you dry them off completely before searing them?

VACOUGFAN

Jan 1, 11:58am

No

SpecialT

Jan 1, 12:00pm

My first try turned out the same. I think we need to go longer, like 4 hrs.

BlueFreak

Jan 1, 11:59am

If they're thin cut ribeyes, then 90 seconds was probably too long. I grill

BYUFBDAD

Jan 1, 12:00pm

135 is too high

Sid Vicious

Jan 1, 12:00pm

I sous vide my steaks at 124 then use the sear to finish to med rare.

LaserCoug

Jan 1, 12:15pm

This is the answer.

VACOUGFAN

Jan 1, 1:04pm

You need to ice bath after pulling to stop the cooking especially at 135. It

Cougz19

Jan 1, 12:01pm

This

DJROSS

Jan 1, 12:04pm

That doesn't make sense. The temp should never exceed 135 and the meat had

Hypnotoad

Jan 1, 12:11pm

Maybe he's referring to the searing step?

NaturalNeuralNet

Jan 1, 12:27pm

Ok, that makes sense.

Hypnotoad

Jan 1, 12:30pm

Correct the ice bath cools it down and when you sear it won’t over cook

Cougz19

Jan 1, 2:46pm

I always measure the thickness of my cuts in order to better gauge how much time to sear.

DJROSS

Jan 1, 12:02pm

I don’t like to Sous Vide anything with a lot of fat. It doesn’t break it down very well. I did ribeyes once and they

Jan 1, 12:09pm

I will never sous vide ribeyes again. Fat just doesn't render properly. NY Strip or sirloins do much better with sous

LaserCoug

Jan 1, 12:10pm

Also don't put the oil in the pan. Coat the steak in the oil. You get a better sear that way

LaserCoug

Jan 1, 12:18pm

Another tip is to pat the steaks dry before searing. You'll get a good sear

Hypnotoad

Jan 1, 12:19pm

Too much fat in a ribeye to be great in a sous vide.

kccougar

Jan 1, 12:57pm

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