Smokin-It User Forum!
Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: Kutch98 on April 05, 2017, 12:08:53 AM
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Just did a ribeye tonight. I wasn't SUPER impressed the first time I did one, but I wanted to try it again. Much better this time around. Used Anova recommended 129 degrees. Very little red/blood in the meat when done. Almost a medium finish in color. Sat in the bath for about 90 minutes or so then put it in a hot skillet with melted butter and garlic for a few minutes on each side. Everything was tender and juicy, tasted amazing. Might be a new go to for me on cooking steaks at home. Seasoned with McCormicks Montreal steal seasoning.
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Nicely done Jake! I'm trying to get the hang of souse vida myself. :)
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I do 129 for 2 to 2.5 hours and then sear them for 35 seconds on each side. Best Ribeyes anyone has ever had anywhere!
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I agree. Best steak you've ever had. I've found success depends a lot on 2 things. The thicker the steak the better. And do the sear at the highest temp possible, for the shortest amount of time, to avoid overcooking.
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Please believe me that I really like the sous vide. I did sausage in it this AM for breakfast. However, my vote for the best rib eye is to smoke it to the desired temp and then sear it over a charcoal chimney with blazing hot charcoal. Maybe a minute each side. I have been piercing it with shish kabob skewers so that the steak rests on top of the chimney.
On a side note- the reason I sous vide sausage is because I got a book at the library on sausage making and it said never to fry sausage because it alters the flavor so much.
Different strokes for different folks.