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.
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
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2 hours isn't long enough to have any significant tenderizing effect. I doubt the sous vide made it tough, BTW.
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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.
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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?
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1 inch should be done in an hour, maybe 90 mins. 2 hours should be fine. What grade meat was it?
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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.
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Just a few points:- 124F is too low for safety ... especially for longer cooks. 131 is generally considered the minimum safe SV temp.
- SV won’t make anything tougher. Too long in the hot tub might make it mushier ... but not tougher.
- 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.
- I tend to agree with grantgallagher that you likely just started out with a tough piece of meat.
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Founding Member
- Jul 2014
- 81
- Wilmington, Delaware
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Weber 22.5" Silver (since 2000)
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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.
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Founding Member
- Jul 2014
- 81
- 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.
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.
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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.
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