Ribeye – Sous Vide
Hypothesis:
Ribeye is my favorite cut of meat. I enjoy the crispy bits of fat on the ends and sides of a good ribeye steak when grilled or seared. I love the texture and taste of a good ribeye. Don’t even try giving me a filet, I’d much rather eat oatmeal. I wanted to see if I could achieve that same exterior texture with sous vide without overcooking the meat…
“Positive effects of sous vide when cooking meat:
1. Even cooking from end to end + no risk of overcooking.
2. No loss of moisture.”
Experimentation:
I brought home a ribeye and cooked it in sous vide at 140 degrees F for 45mins, shocked it in an ice bath and stored it in the refrigerator. Brought it back to temp in a 131 degree water bath (120-130 degrees F is the optimal temperature for serving meat) for 45 minutes, seared both sides in a cast iron pan and allowed it to rest for a few minutes.
Here are the results:
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- here’s the ribeye still in its foodsaver bag after being brought back up to temp in a 131 degree water bath
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- out of the bag
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- into the cast iron pan
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- rested + sliced.. mmm.
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- you can pretty much see how the steak is medium from start to finish in this pic
Conclusion:
The overall doneness of the steak was amazing, cooked medium through and through. It looked good and tasted good. However, it wasn’t the same (to me at least) as cooking a ribeye on a blazing hot grill.
I’d like to try this on a professional range/grill (I ended up doing this at home), perhaps I could get a better char that way or maybe use a blowtorch next time.
