Author Topic: Ribeye  (Read 668 times)


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« on: April 05, 2017, 12:08:53 AM »
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. 
Jake, Alamogordo, NM/Effingham, IL
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Re: Ribeye
« Reply #1 on: April 05, 2017, 09:12:56 AM »
Nicely done Jake! I'm trying to get the hang of souse vida myself.  :)
Bob - Colorado Springs


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Re: Ribeye
« Reply #2 on: August 04, 2017, 11:43:11 PM »
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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The Woodlands, Texas


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Re: Ribeye
« Reply #3 on: August 05, 2017, 01:11:42 AM »
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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Re: Ribeye
« Reply #4 on: August 05, 2017, 08:12:57 AM »
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.
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