Gifted Ribeyes

[SheilaAnn]

So I was gifted a ribeye roast because it was thawed and the client cancelled the catering. I cut it down to two steaks for Saturday (about one finger-ish). It’s dry brining now. I have three more that are two-finger cuts. Here’s my question: Would y’all think it ok to sous vide the three to MR and then freeze?

[jfmorris]

Hmmm. Personally I would just vacuum seal and refreeze without cooking, if you are going to freeze anyway. With a precooked SV'ed steak, you are going to have to warm it up AGAIN to 135 IT to then sear and eat. Unless you plan on searing a frozen steak and eating a steaksickle...

If you salt them in the bag, they will be ready to drop frozen in the SV bath at a future time?

Just my 2 cents. I got all that stuff from Click that had thawed, and had to be refrozen (not counting the stuff that thawed and was above 40F and got tossed). Not much difference there.

[rickgregory]

^^ this. I'd season (salt), vac-seal and freeze. Then SV. Or, if you're not planning to SV them, just seal and freeze.

[bbqLuv]

Steaksickle sounds interesting, Reverse Freezer Burn no doubt.

[STEbbq]

I don’t see why not.

[mnavarre]

I'd dry brine the ones you're going to freeze overnight, then vac & freeze. That way they're just grab 'n' go. And a reverse sear or SV straight from frozen adds about 1/2 hour, maybe 45 minutes. Plus if you want smoke on a reverse seared steak cooking from frozen lets it suck up a lot more smoke, just put rub on about a half hour in, which is about when you should be able to get a probe in it anyway.

[Bogy]

Stick'm all in the smoker and invite some friends over. When do you want me there?

[holehogg]

Was wondering what special talent your "gifted" ribeye had then I read the rest of the post :-)

[gboss]

I think I saw that at a club in Thailand!

[DTro]

Nice gift and with such a low investment it gives you the freedom to experiment. What about dry aging a steak or two?

[SheilaAnn]

I have two cuts dry brining as we type for tomorrows supper. The other three went to the freezer.

[Skip]

I like the idea of SV and Freeze.

[fzxdoc]

If you're sensitive to the taste of leftover meat, I'd follow the advice here to salt, bag, freeze ready to SV, sear and eat on the same day in the future.

I ruined a beautiful piece of tri-tip roast, SVd and seared, by reheating it the next day via sous vide. That leftover beef flavor was terrible. No amount of horsey or chimichurri sauce could cover the terrible leftover taste of rancid-ish fat. I realize that this is not exactly the method that you're planning for your ribeyes, but thought I'd mention it just the same.

Kathryn

[TripleB]

SV one or two to MR, then freeze. The other one just freeze. Or vice versa. No use in putting all your eggs in one basket if your not sure of the outcome.

[Dadof3Illinois]

IMO, those are not super thick and I wouldn't SV. I would just season them, vac seal then they are ready for when you want to cook.