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Sous-vide not so easy?

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  • Scotty oBushMaster
    Club Member
    • Dec 2017
    • 3
    • Memphis

    Sous-vide not so easy?

    I need help for a Sous-vide novice. I read meathead’s book, really informative. I already vacuum seal, and had a thick ribeye to test with. Bought a Anova precision, and set to 124 degrees, cooking for about two hours. Placed in frig. Then when ready , put it on a grill (love my grill grates). After searing, steak was evenly cooked at medium rare, but VERY tough. I’ve never had a tough ribeye from where I purchase, and I thought this process would make it more tender. Don’t know where I took a wrong turn? Thanks in advance.
  • grantgallagher
    Club Member
    • Feb 2018
    • 907
    • NJ

    #2
    I havent ever taken straight from sous vide to the fridge. I either go straight to sear (if lazy) or preferably ice shock. I do wonder if the slower cooling in the fridge played a role?

    that said, it could have just been an angry cow.

    Comment


    • grantgallagher
      grantgallagher commented
      Editing a comment
      Also...welcome to the PIT
  • Dewesq55
    Founding Member
    • Jul 2014
    • 1559
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

      Thermometer:​​​​​​
      Fireboard with Drive cable and 20 CFM fan
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

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      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
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      Favorite Cuisine to Eat:
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      Disqus ID:
      David E. Waterbury

    #3
    2 hours isn't long enough to have any significant tenderizing effect. I doubt the sous vide made it tough, BTW.

    Comment

    • grantgallagher
      Club Member
      • Feb 2018
      • 907
      • NJ

      #4
      https://www.seriouseats.com/2015/06/...ide-steak.html

      solid resource on sous vide steak. I dont think your cooking conditions were off

      Comment


      • Scotty oBushMaster
        Scotty oBushMaster commented
        Editing a comment
        Thanks for the link. A couple of things I didn’t do. One is I didn’t let the water get to temp. And I’m going to cook to 130 and go straight to grill. Maybe just an hour for the ribeye.
    • RonB
      Club Member
      • Apr 2016
      • 11866
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #5
      Welcome to The Pit Scotty. Sorry, but I don't sous or vide...

      Comment


      • Scotty oBushMaster
        Scotty oBushMaster commented
        Editing a comment
        Lol apparently neither do I!
    • rickgregory
      Founding Member
      • Aug 2014
      • 434
      • Seattle, WA

      #6
      When I hear 'thick ribeye' I think steak. Correct? How thick? Basically you want the SV bath to get the steak to temp all the way through. It should be cooked when you're done. Now if the was a 1.5" steak of decent quality (Choice, say)... thats weird. But if it's 3-4" two hours isn't enough time.

      Comment


      • Scotty oBushMaster
        Scotty oBushMaster commented
        Editing a comment
        It was 1 inch thick. Question: How do you know it’s done throughout? I used the Anova app But its geared for recipes. I’m just guessing unless I poke a hole to take temp? Maybe the joule app is better?

      • rickgregory
        rickgregory commented
        Editing a comment
        1 inch should be done in an hour, maybe 90 mins. 2 hours should be fine. What grade meat was it?

      • shify
        shify commented
        Editing a comment
        Scotty oBushMaster - To know if its done, obviously you can take internal temp, but that is not possible if you vacuum seal (although a vacuum seal is unnecessary). For SV, there is no risk for overcooking like on a grill, but leaving it in too long may have an impact on the texture. So most resources, give you a min amount of time typically necessary to get the meat of the relevant thickness to temp. For a 1 inch ribeye coming in at fridge temp, that should be around an hour.
    • BillyBriskets
      Club Member
      • Jul 2019
      • 18
      • York, PA

      #7
      Have you ever used the Joule app? It’s a nice resource that gives you instructions based on thickness and doneness of your steak and a bunch of other foods. Really easy to navigate. Sous vide is great don’t give up!

      Comment

      • MBMorgan
        Club Member
        • Sep 2015
        • 5949
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
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          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #8
        Just a few points:
        1. 124F is too low for safety ... especially for longer cooks. 131 is generally considered the minimum safe SV temp.
        2. SV won’t make anything tougher. Too long in the hot tub might make it mushier ... but not tougher.
        3. I don’t always shock in an ice water bath (unless I’m going to refrigerate) but if I’m going directly to sear, I do let it cool down a few degrees first so I don’t overshoot my target temp (usually med-rare) while searing.
        4. I tend to agree with grantgallagher that you likely just started out with a tough piece of meat.

        Comment


        • Scotty oBushMaster
          Scotty oBushMaster commented
          Editing a comment
          Thanks MB. I also read 130 is minimum in the book. I did cook it a bit more on the grill to bring it up to temp. I’m probably overthinking this. Seems like the best thing to do is always go to the grill immediately after? I’m now thinking my ribeye was from an angry cow.
      • Bill P
        Founding Member
        • Jul 2014
        • 59
        • Wilmington, Delaware
        • Weber 22.5" Silver (since 2000)
          Large BGE with BBQ Guru thermostatic blower (since 2006)
          Hasty-Bake Legacy (July 2014)
          Also owned COS and Weber Smokey Mountain for short time in early 2000's.
          Thermapen instant thermometer.
          William & Sonoma meat probe.
          Taylor digital with remote display, meat probe but use for pit.

        #9
        Is it worth the extra effort to sous vide 1 inch thick steak? Direct grill or reverse sear has always worked for me on thin steaks.

        Comment


        • Scotty oBushMaster
          Scotty oBushMaster commented
          Editing a comment
          I see your point. It was an experiment that unfortunately has me not confident about trying brisket with it. I also cooked a chicken breast that was excellent. So not a complete failure.
      • Bill P
        Founding Member
        • Jul 2014
        • 59
        • Wilmington, Delaware
        • Weber 22.5" Silver (since 2000)
          Large BGE with BBQ Guru thermostatic blower (since 2006)
          Hasty-Bake Legacy (July 2014)
          Also owned COS and Weber Smokey Mountain for short time in early 2000's.
          Thermapen instant thermometer.
          William & Sonoma meat probe.
          Taylor digital with remote display, meat probe but use for pit.

        #10
        I haven’t done a brisket by sous vide but I think you should be safe there since there is very little risk of overcooking. Because my Egg with a thermostatic controller is so easy I haven’t done long cooks with sous vide. So far I have mostly used sous vide to cook boneless chicken breasts and it does a fantastic job with a final 15 minute hot smoke at the end. Good luck on your experiments.

        Comment

        • BBQPhil
          Club Member
          • Sep 2017
          • 108
          • San Diego, CA
          • Yoder480, BGE, WeberGO, WeberGas

          #11
          I SVd for the first time this week. Used prime sirloins for 3 hours to 135. Advice was not to less than 2 hrs. While I should have seared them at a higher temperature the results were good and the steak was more tender than a similar one from the same batch that I did on a BGE the week before. My guess is it could have been the steak itself.

          Comment

          • Elton's BBQ
            Club Member
            • Apr 2016
            • 2026
            • Saltnes Norway
            • Genesis 320 Limited
              Weber One Touch 57cm
              Weber Smokey Mountain 47cm

            #12
            Welcome to the Pit!
            Cheers from Norway

            Comment

            • ComfortablyNumb
              Club Member
              • May 2017
              • 3043
              • Northeast Washington
              • KBQ C-60
                PK360
                Thermoworks Smoke
                Thermoworks Thermopop
                Thermoworks Dot

              #13
              Welcome to the Pit from the Okanogan Valley of Washington state.

              Along with tips, techniques, and recipes about BBQ we have a lot of fun.

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              We are happy to have you along and looking forward to your participation.

              Comment

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