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Sous Vide: Rib Eye

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  • Spinaker
    Moderator
    • Nov 2014
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    Sous Vide: Rib Eye

    Hey all. My Joule just arrived today. I was just wondering what everyone thinks about what I should do for a 1-inch ribeye. I was thinking of putting butter, garlic and rosemary in the bag and seal it up.

    Question 1) Should I put the ingredients in the bag and let it sit for a day, then SV it tomorrow? Or can I just put he fixings in the bag with the steak and cook it right away.

    Question 2) If I am shooting for 130 F finished temp, after the sear, what temp do I set the SV too?

    Question 3) How long is too long in the bath. I know that the proteins can de nature after a certain amount of time in a hot bath. What would that threshold be?

    Question 4) What ingredients do you put in the bag, if any, when you do a ribeye?

    Thanks!
  • Dr ROK
    Charter Member
    • Dec 2014
    • 1346
    • Morrill, Nebraska
    • Retired high school teacher and principal
      Dr ROK - Rider of Kawasaki &/or rock and roll fan
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    #2
    This is a great recipe: https://www.chefsteps.com/activities...red-wine-sauce

    Comment

    • Dr ROK
      Charter Member
      • Dec 2014
      • 1346
      • Morrill, Nebraska
      • Retired high school teacher and principal
        Dr ROK - Rider of Kawasaki &/or rock and roll fan
        Yoder 640 on Husker themed comp cart
        Cookshack Smokette smoker
        Antique refrigerator smoker
        Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
        Rec Tec Mini Portable Tailgater w/ GrillGrates
        Plenty of GrillGrates
        Uuni wood pellet oven, first generation
        Roccbox Pizza Oven
        Meater Block
        "Go Big Red" Thermopen instant read thermometer
        Ultrafast instant read thermometer
        CDN quick read thermometer
        Maverick ET-732 thermometer
        Maverick ET-735 thermometer
        Tru-Temp wireless thermometer
        Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

        Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

      #3
      This will answer your time and temp questions: https://www.chefsteps.com/activities...perature-guide

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Their app is really good. Chefs step has a ton of info available. Thanks for the links.
    • Spinaker
      Moderator
      • Nov 2014
      • 10217
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

        ********************************************
        Assistants
        Dexter (Beagle mix)
        Kinnick (American Foxhound)
        ************************

        Grills/Smokers/Fryers
        Big Green Egg (Large) X2
        Blackstone 36" Outdoor Griddle 4-Burner

        Broil King Keg
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        Kamado Joe Jr. (Black)
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        Pit Barrel Cooker
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        Weber Spirit Gasser
        ******************.
        Thermometers
        FireBoard (Base Package)
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        **************

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        Dragon VT 2-23 C Torch
        Eggspander Kit X2
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        Finex Cat Iron Line
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        Lots and Lots of Griswold Cast Iron
        Grill Grates
        Joule Water Circulator
        KBQ Fire Grate

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        Smithey No. 12
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        Tool Wizard BBQ Tongs
        Univex Duro 10" Meat Slicer
        ********************************
        Fuel
        FOGO Priemium Lump Charcoal
        Kingsford Blue and White
        Rockwood Lump Charcoal
        Apple, Cherry & Oak Log splits for the C-60
        **************************

        Cutlery
        Buck 119 Special
        Dexter 12" Brisket Sword
        Global
        Shun
        Wusthof
        *******
        Next Major Purchase
        Lone Star Grillz 24 X 48 Offset

      #4
      I have looked at all of these from Chef Steps. I just want to see what the pit members had to say from their experiences.

      Comment

      • tbob4
        Charter Member
        • Nov 2014
        • 2253
        • Chico, CA
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        #5
        @Dr. Rok's sites are spot on. I've done a few things from the website and have always been happy. If I were you, for the first one, don't deviate far from what you are used to from a flavor profile. Then you can experiment with the recipes. If you regularly just salt and pepper, do that. What I have found is that the stuff you put on top kind of goes away when you take the steak out. Especially since I will pat dry the steak before searing. So I salt and pepper again before grilling. I also would set the water temp to the temp you like your meat. Since you will be using your nice cast iron skillets, the amount of time you will need to get a good crust will be exceptionally short so you really won't be getting any heat transfer into that steak. Caution - it will be an ugly looking thing when you take it out of the bag. Don't let that fool you. Your set up with the nice cast iron is ideal. I am going to be really interested in your opinion of it with the steak. I've been doing them SV style (finishing on the grill) for much of the year for consistency. I went back to my old "just grilling" style the other day. My son was the judge. Taste = straight grill won. Appearance and uniformity SV + grill won. Nod went to grill due to taste. Don't make up your mind right away. Give it some practice with some of the recipes from @Dr. Rok's link.

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Thanks a lot for the input!! Especially about salting and peppering before grilling.
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1835
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
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        #6
        1 - Bag it, soak it, shock it, sear it. Or, in ChefSteps, bag it, soak it a bit cooler than you want the finished product, sear it.
        1a - Don't put raw garlic in the bag. Bottulism risk. Bad mojo. Not so bad on an hour, two hour cook, but I don't do raw garlic in the bag. Also, off flavors.
        1b- rosemary is a plant. Plants don't really cook or release flavor <180*. You don't want to cook your steak that way.
        1c- If you want this garlic rosemary flavor combo, sous vide it naked, and then when you sear, heat up some butter, throw the garlic and rosemary in the butter while it's heating, drop the steak in, and baste with the liquid.
        2- If you want 130, there are two ways to go. Soak at 129, shock it cold, then sear. Or soak at 127, and sear right out of the bag.
        3- If you are doing a 1" ribeye, it's already tender. 1-2 hours should be sufficient. 8 hours will not be a problem. I know people who think 24h is the way to do ribeye. I don't want to go there, but beyond 24, mushy.
        4- I might salt it before bagging, if I have half an hour to dry brine it. Otherwise, probably naked.

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          SV is an extractive cooking method. Water comes out of the steak and does not condense the way it would cooked by evaporative dry cooking, like grilling. As a result, surface treatments tend to flavor the purge in the bag, not the meat.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          What to do: dry brine for real, with an hour or more, before cooking via sous vide. use 50% of the salt you normally would. This produces about what you're looking for in terms of seasoning.

        • BriggsBBQ
          BriggsBBQ commented
          Editing a comment
          Thank you sir for the tips. Much appreciated.
      • smokinsteve
        Charter Member
        • Nov 2014
        • 315

        #7
        I've had pretty good luck just following the temperature and steps included with Joule. 1 1/2" ribeyes from Costco that are frozen. Obviously being frozen doesn't lend itself to their instructions for the pre-sear, but I do find that the time/temperature settings yield a perfectly cooked tender steak after which it gets a little trip to the cast iron skillet.

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Perfect, I am planning on using a cast iron skillet for the sear. do you pat your dry before searing? smokinsteve

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Yes. Pat dry.

        • badf00d
          badf00d commented
          Editing a comment
          If you don't pat dry, the moisture takes a lot of energy to sizzle off, which means you're not browning. Instead you just cook the steak more than you wanted.
      • Willy
        Charter Member
        • Apr 2015
        • 1774
        • High Desert of the Great Southwest

        #8
        I do 128°F for about two hours (my steaks are closer to 1 1/2 -inch thick--Costco), then slap that puppy on screaming hot GrillGrates--flat side--for about 30-45 seconds per side (cast iron would work fine). I usually do no more than S&P. typically do ribeyes and, for the lady, tenderloin. GREAT STUFF!

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Thanks Willy. I wish my new GG's were here. Not till tomorrow. Thanks for your input!!!!
      • Willy
        Charter Member
        • Apr 2015
        • 1774
        • High Desert of the Great Southwest

        #9
        Remember the photo I sent you...

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          hahaha yes yes I do. LoL
      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5038
        • Charlotte, NC
          • Slow 'N Sear Kamado (SnSK)
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        #10
        I've yet to make a SV steak I preferred to just grilling all the way. Keep us posted!

        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Just try it. all ya gotta do. I too love grilling all way. but this is just another way to prepare a steak. Thats all for me.
      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3157
        • Atlantic Highlands, NJ
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        #11
        Originally posted by Spinaker View Post
        Hey all. My Joule just arrived today. I was just wondering what everyone thinks about what I should do for a 1-inch ribeye. I was thinking of putting butter, garlic and rosemary in the bag and seal it up.

        Question 1) Should I put the stuff in the bag and let it sit for a day, then SV it tomorrow. Or can I just put he fixing in the bag with the steak and cook it right away.
        Do it now - you know you want to.

        Question 2) If i am shooting for 130 F finished temp, after the sear, what temp do I set the SV too?
        Go 125 for a couple of hours, assuming it's not frozen

        Question 3) How long is too long in the bath. I know that the proteins can de nature after a certain amount of time in a hot bath. What would that threshold be?
        2 hours should be plenty, unfrozen

        Question 4) What ingredients do you put in the bag, if any, when do a ribeye?
        Whatever you like, Boss!

        Comment

        • smokinsteve
          Charter Member
          • Nov 2014
          • 315

          #12
          Originally posted by Pit Boss View Post
          I've yet to make a SV steak I preferred to just grilling all the way. Keep us posted!
          I prefer grilling, too. For me it simply comes down to the method that requires the least monitoring for now. SV from frozen hasn't yielded the flavor profile I like best. Definitely will grill if the meat is fresh. I have been pleased with chicken. It is merely a matter of convenience for me and keeping down the number of trips to Costco.

          Comment

          • Michael Brinton
            Club Member
            • May 2016
            • 263

            #13
            I have incredible results dropping the cold steak into 400 degree oil for about ten seconds. Placing it on to a cold plate from the freezer. Bag in a Ziploc with salt. Water bath for an hour. Back on the plate into the freezer for a few minutes. Then into the oil at 400 for another quick fry, maybe 15-20 seconds. I get a thick, thick, crust that doesn't soften. Ridiculously good. I have a little lodge cast iron pot for frying, it barely drops to temperature when you add a steak. A little finishing salt and whatever sauce. The pre searing step works but you need to be sure you aren't trying to sear like you want at the end. It should look wimpy at first and will soften. But the final sear will happen much faster than if you were only searing at the end.

            Comment


            • tbob4
              tbob4 commented
              Editing a comment
              You're kind of giving me a crazy good idea. I'm a hold out on the pre-sear. I pre and post sear a steak on the grill. Thanks.

            • Spinaker
              Spinaker commented
              Editing a comment
              This sounds amazing. I must have misses this back in January. Thanks for the info!
          • Potkettleblack
            Club Member
            • Jun 2016
            • 1835
            • Chicago, IL
            • Grill: Grilla Original / Weber Genesis EP-330
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi
              Disqus: Le Chef - (something something something)

            #14
            45 day homee dry age strip steak. 129x3. Seared with 50-50 tallow butter. Falk salt. Click image for larger version  Name:	IMG_3498.JPG Views:	1 Size:	4.50 MB ID:	262376Click image for larger version  Name:	IMG_3499.JPG Views:	1 Size:	4.17 MB ID:	262377
            Last edited by Potkettleblack; January 11th, 2017, 07:43 PM.

            Comment

            • Atalanta
              Club Member
              • Jul 2016
              • 430
              • Barnsley's Ford
              • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
                Smoker: None yet, part of why I joined
                Thermometer: 10+ yr old Taylor digital thermometer with remote
                Sous Vide: Anovo Imersion Circulator (1st gen)
                Coffee Roaster: Hot Top Coffee Roaster
                Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

              #15
              we will SV 1" fillet at 129F for about an hour then into a hot pan. Au poivre is good - crust the meat with crushed black pepper (we like Malibar) and into the bag. Otherwise we will just lightly salt and white pepper.

              Comment

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              PK 360 grill

              Is This Superb Charcoal Grill A Kamado Killer?

              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

              Click here to read our detailed review of the PK 360

              Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              fireboard bbq thermometer

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

              Click here to read our detailed review


              Finally, A Great Portable Pellet Smoker

              Green Mountain Davey Crockett Grill

              Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order