I shy away from my rub with sugar when SV'ing. I't seems to overpower the other flavors and I'm left with a steak-pop. Like the advice above, I salt and pepper after. Also, I have had good luck with things after like a liberal coat of River Road's Blackened Seasoning. After taking the steak out and patting it, I melt butter over the steak and then rub the blackened seasoning on top so that it makes a paste. I then grill hot. You have to flip often. I never pre-butter a steak when I'm simply smoking/grilling.
Announcement
Collapse
No announcement yet.
Sous Vide: Rib Eye
Collapse
X
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7214
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Originally posted by Spinaker View Post
Here is a thought.....And someone tell me if I am off base on this one......Can you SV at 115 F for an hour or so. Then take the steak out and sear it until the internal hits 130F. Like you would with a traditional Reverse seared steak. This would give it more time to soak up that live fire taste on the grill. Curious to hear what others think......
I could be wrong about the lowest safe temperature for beef sous vide, but I haven't seen a graph for it that goes below 125°F. That said, I'm a newbie at this, so take what I say with a grain of salt. Suffice to say that, for me, sous viding anything below 130 or so would be a no-go without researching the heck out of the minimum safe temperature for that food.
So you may want to look this up, to be sure.
KathrynLast edited by fzxdoc; February 13, 2017, 02:40 PM.
Comment
-
Yeah, I had a feeling there was something like that in the equation. Thanks for your help. I am gonna stick with 129 F and focus on the things we discussed above.
-
Maybe I'm being a Nervous Nellie about this, but it's hard to find definitive statements about the minimum safe temperature for sous vide, at least in the googling I've done.
I'm relieved to hear that you are giving SVing at 115°F the heave-ho for now, Spinaker . Selfishly speaking, I'd miss your posts if you were laid up with food poisoning.
K.
-
Club Member
- Nov 2014
- 5033
- Near The Villages, FL
-
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
In Meathead's article Fire + Water = Sous-Vide-Que: Marrying The Grill And Smoker With Sous Vide scroll down to the Safety section for what he says about microbes and SV temps.
- Likes 1
Comment
-
Moderator
- Nov 2014
- 13693
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Thanks fuzzydaddy There is lots of great info in that article. And the video are great too. Answered pretty much all of my questions.
Comment
-
I finally got around to trying Clint Cantwell 's rib eye, wow! This is the method everyone is looking for. I started with a two inch steak, salted, SV 132, two hours. Since I had the bath running I added some parsley, thyme, rosemary, and sage to a second bag with some olive oil to cook for three hours to use as a finishing sauce. Chilled both in an ice bath. I added some steak rub, just a little, to the rib eye when it came out of the bath and got the grill ready. Once I had the SnS steady around 225 I added some onions and the chilled rib eye. It came up to about 100 IT when I threw some fresh lit coals in to cook some par boiled potatoes, and broccoli. Once the sides were done I threw the steak, about 110 IT onto the fire. Seared, maybe a bit much on one side but it was dark so that could be fixed. Sliced on the cutting board, drizzled with my finishing sauce. Incredible! Tender, but not mushy like when it's sv too long. The rub flavor came through amazingly. The drizzled sv herb oil mingling with the juices was the truth. The crust was sharp and hard, better than I can get from a pan. Try this method, you won't regret it. ​​​​​​ ​​​​​​ the pink radishes are chefsteps sv pickling technique, worth the cost of a circulator alone.
Comment
-
The thing is there are a lot of different ways to process things, both before the SV and after. There's even some variation during (google warm aging at Kosher Dosher).
-
It's all about what your final goal is and what your time and effort interest is. Most weeknights, I just want to sear it without setting off the smoke alarms.
-
I usually end up pre searing when I'm all indoor because of the smoke alarm too. I have to sear twice but the shortened time keeps the smoke down. Everyday hood vents just don't work well.
-
-
Finally tried SV ribeye. Kind of a last minute decision. Joule for 1.5hrs 135*. Ice for 10 minutes and season with lemon pepper and salt. Sear on the old gasser with grill grates, top with garlic butter and it was good. Not the best I've ever ate (I like a charcoal cooked steak) but for a gasser steak it was very good. The best part about it was as fzxdoc stated above, easy and I didn't stand over my grill outside in 10* weather for very long. My wife who really isn't a big fan of much meat really enjoyed it.
- Likes 2
Comment
-
Moderator
- Nov 2014
- 13693
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I am going to try Clint Cantwell 's recipe next time. Here is my plan,
1) SV the ribeye at 131 F for 2 hours.
2) Then make an herb mixture to put for a finishing sauce. Throw it on the SV bath.
3) Take the Ribeye out of the bath and shock it in ice water, one hour.
4) Once shocked for an hour, apply surface rub and get the grill ready for the first leg of the reverse sear.
5) Cook, indirect, until internal gets to 115 F
6)While the steak is slow cooking, make the finishing sauce with the drippings from the steak bag and the herbs I had in the separate bag. I am going to try to make a reduction on the stove.
7) Then once the steak reaches 115 F, pull it and sear over direct heat on the KJ Jr. or the SNS.
What do you guys think? fzxdoc Potkettleblack Michael Brinton
- Likes 1
Comment
-
Thanks for your input, really appreciate it. Still trying to navigate this world of SV. Michael Brinton
-
Sounds like a good plan, Spinaker. Basically you're using Clint's Steak #1 method, plus sous viding herbs to maximize their flavor and then adding them to the heated and strained purge.
It will be interesting to learn what sous viding the herbs brings to the table. Kicking their flavor up a notch as opposed to adding fresh to the strained purge? What the hey, give it a go and let us know.
K.
-
When you do the sv oil/herb infusion I would leave it in for an extra hour, three total. I've just never read a recipe that didn't say 131 for 3 hours.
-
Charter Member
- Nov 2014
- 3071
- Chico, CA
-
BBQ's
_____________________
California Custom Smokers Intensive Cooking Unit
California Custom Smokers Meat Locker
Santa Maria Grill
Vision Grill
Beer
_______________________
Sierra Nevada IPA
Wood
_______________________
Almond
Oak
Madrone
Cherry
Peach
Apple
I forgot to post this from a cook a couple of weeks ago. Here is how to ruin good SV steaks. I SV'd two New York steaks. In the old pre-SV days, I used to tenderize them with a multi blade tenderizer if I had to. It was a good way to get marinades and spices deep into the steaks when I did not have time to prep. After reading about the dangers of their use due to surface bacteria here, I stopped using mine. So I theorized that I could SV my naked steaks, put the marinade on them after SV'ing and safely use the blade to get some marinade flavor in. I did not shock cool the steaks. I put the steaks on the grill after prepping and cooked it 3 min per side (normal time for my SV/Santa Maria for medium rare) and what I got was were well, well, well done steaks.
Comment
-
Charter Member
- Nov 2014
- 3071
- Chico, CA
-
BBQ's
_____________________
California Custom Smokers Intensive Cooking Unit
California Custom Smokers Meat Locker
Santa Maria Grill
Vision Grill
Beer
_______________________
Sierra Nevada IPA
Wood
_______________________
Almond
Oak
Madrone
Cherry
Peach
Apple
fzxdoc - the marinade did get in. I SV'd at 133 - wife's preference. They are always pink in the middle but are tender. SV has actually changed her definition of Medium a bit. The steaks with the multi-blade method were dark all of the way through. Surprisingly, in my old pokemon steak days the method tenderized the steak. The poke after SV'ing had the opposite effect. I think it was caused by a couple of factors. One is that the multi blade meat tenderizer flattened the SV'd steak much more than if it was a raw steak. If I had shock cooled the steak I may have ended up with a different result. I was treating it in the grill process as though it was a thick steak. Another factor may be that once the steak is cooked, those holes may act as ports for heat to get to the center of the steak much more efficiently. Therefore, the grill was not just searing the outside, but the inside as well. That is all conjecture, of course.Last edited by tbob4; February 15, 2017, 02:09 PM.
Comment
-
Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
-
Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Originally posted by Spinaker View PostI am going to try Clint Cantwell 's recipe next time. Here is my plan,
1) SV the ribeye at 131 F for 2 hours.
2) Then make an herb mixture to put for a finishing sauce. Throw it on the SV bath.
3) Take the Ribeye out of the bath and shock it in ice water, one hour.
4) Once shocked for an hour, apply surface rub and get the grill ready for the first leg of the reverse sear.
5) Cook, indirect, until internal gets to 115 F
6)While the steak is slow cooking, make the finishing sauce with the drippings from the steak bag and the herbs I had in the separate bag. I am going to try to make a reduction on the stove.
7) Then once the steak reaches 115 F, pull it and sear over direct heat on the KJ Jr. or the SNS.
What do you guys think? fzxdoc Potkettleblack Michael Brinton
#1 depends on the thickness of the item. Standard 1.5" ribeye should be good at 2. Joule app says 1:30 for 1.5" steak from fresh.
#2 If you are attempting to infuse an oil with herbs, you will want to go hotter. A lot hotter, like 180*F. Not good for ribeye, unless you like it overcooked.
#3-5 Good plan
#6 I would just process the purge along the lines of the sticky in the sous vide board. You probably won't have a lot of purge at 131 and short-ish time. Which is fine. More juice in the steak. I'd build it out with red wine and herbs or with some beef love and some stock and herbs. As above, herbs in the bag don't really do as much as folks seem to hope on short cooks.
#7 rock on.
As to the whole plan, you're going with a ribeye, a rub and a pan sauce. That's a lot of flavor over the ribeye. For me, the best topping for a good ribeye is falk salt, or some other texture salt, like Maldon. If I want to switch it up, a rub or a sauce. But more for sauce than for rubs. But, everyone's palate and everyone's expectation is different.
Comment
-
(Wether or not sv packaging is used) If you're concerned, the easiest thing to do is simply refrigerate the oil. This is probably a good idea anyway since it will prolong the freshness of the flavored oil.
-
All that said, Kenji cooks oven chicken to 150 and rests it to get a safe temp. I don't see anyone advocating under 165 traditional cooking on this site. That same forum I quoted had people saying garlic must be roasted.
-
Point taken, Michael Brinton , regarding raw garlic and long cooks. Chef Steps sous vides their chuck steaks for 24 hours with raw garlic, though. They sous vide their chuck roast 18 to 48 hours with garlic that has been sauteed in the pan after pre-searing the roast.
-
Charter Member
- Mar 2015
- 611
- Melbourne Australia
-
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
tbob4 I've been watching this interesting thread since I'm a big SV fan and I'd like to offer my 2 cents worth .
From experience no matter how long I rest a steak after cooking when cut into it always releases juices. Tenderizing after SV may have led to juices lost and contributed to the steak overcooking and being less tender. According to ' A Practical Guide To Sous Vide Cooking ' by DouglasBaldwin a one inch steak SV' d at 133f for 2 1/4 hours is pasteurized. Therefore it should be safe to tenderize before SV'ing.
But don't take my word for it - I'm still learning - maybe other more experienced folk can confirm?
- Likes 1
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7214
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
But if you want it more tender, tbob4 , why not just sous vide it for a longer time and forget the multi-poking device? I know--I have one too (recommended back in the day by none other than Alton Brown), and would love to find a use for it. There's something positively medieval about its design.
Kathryn
- Likes 1
Comment
-
Charter Member
- Nov 2014
- 3071
- Chico, CA
-
BBQ's
_____________________
California Custom Smokers Intensive Cooking Unit
California Custom Smokers Meat Locker
Santa Maria Grill
Vision Grill
Beer
_______________________
Sierra Nevada IPA
Wood
_______________________
Almond
Oak
Madrone
Cherry
Peach
Apple
Steve Vojtek - Good observations. I agree 100% with your assessment, Steve. The purpose of my method wasn't to tenderize. It was because I hadn't prepped the steaks at all and I asked myself "why not combine an old method with a new one?". I thought it might not work from a flavor standpoint but had no idea it would effect the cook so dramatically. I'm glad it did to save others from repeating the mistake. Your thoughts are worth way more than 2 cents!
Comment
-
Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
-
Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
fzxdoc They do some things at ChefSteps that I consider a bit cowboy. Joule recommends burgers as low as 129 and short term steak as low as 122. They toss aromatics in the bag despite it being a surface treatment of minimal value. Great resource, but I don't have the intestinal fortitude to do everything they do.
Having given myself some food food poisoning recently (not sure if it was improper Sous vide, improper food storage or just some old almonds), I will admit I'm a bit gun shy.
Comment
Announcement
Collapse
No announcement yet.
Comment