Dry aged ribeye sous vide at 131* for two hours. Ice bath and then refrigerated overnight.
Seared and served. W@s medium rare throughout and tender and juicy. Only thing I did wrong
was refrigerating, because after searing the inside was molt warm enough. Any suggestions will
be welcome.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
IMO....and I'm sure I'm in the Sous Vide minority here....most items that you are going to cook hot and fast...like a steak under say 13/4" thick you don't need to Sous Vide. YMMV though.
I agree - if you can SV and then eat immediately that is the best procedure. Shock and chill is only when you can't eat right away, but for steak the reheat time is pretty much the cook time anyway.
I'm with shify - searing should only be 30 secs or so per side.If you want to sear for longer to build more crust, you can set the steaks aside for a while. But you don't want, usually, to do 2 min per side sears. If you do that, you get the grey band of 'overdone' meat on each side and, frankly, if you're after that just do steaks the normal way.
If you cool it first, bring it back to temp slowly, or take it out of the bag and right onto the hot grill. Either way, the cold grate technique gave me the best porterhouse I have had.
Less than 1.25†you can chill and use the same procedure you did. Or you can skip the SV altogether if it is a tender steak. If it’s a tougher cut, a longer SV can help.
Thicker than that they need to be warmed first in the SV to the temp you want. There isn’t enough time in searing for heat to travel inward, as you found.
if you do find that you are overshooting temps searing thick steaks you can warm to your SV temp, then ice bath for just a couple minutes (time again keeps the heat from leaving the center too quickly) to cool the surface. Then dry well and sear hot.
Thanks to all.....I think it’s best to not refrigerate unless necessary. I will sv and sear the same day from now on.
I love the consistency of the chosen temp throughout the steak, so will continue employ sv.
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