The wife returned from the store with a Rib roast, was on sale. It’s really a thick cut rib eye steak, about 4 inches thick. Was thinking to SV, before searing on the grill. Looking for advice on time/temp in SV. I have done steak a few times at 132-135, haven’t been totally sold on the texture.
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
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Right temp range, depending on how you like it (assuming med-rare with those temps). Uncut, 6-7 hours for me, maybe a bit lower temp.
Anyway, next time I do it SV, it'll be 6 hours/131. Then sear or very hot in the oven for 10-20 minutes.
Miscellaneous SVQ notes: https://www.evernote.com/l/AKIlTFr77..._MJOc6dUsrYfbw
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
I’ll be trying it tomorrow, maybe the longer period in SV will improve texture, I was only doing 1-2 hrs previously.
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
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Thanks, after I posted this, I read all your (and others) posts on this subject. Not something I’d ever heard of before...it makes total sense.
One question though, is this just like a few minutes in ice bath? Like 3-5 minutes? I realize it’s dependent on how much surface area there is, but I just want to cool off the surface.
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5-10 minutes ahead of a fast sear. 10-20 ahead of a longer sear. all the way down ahead of a smoke.
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
-
Club Member
- Jan 2018
- 380
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
Just the inconsistent marbling, but that’s why is was USDA Choice...not prime. Really very good. I only thing I would do different next time...I seared on the chimney while the flames were shooting out the top, too much. I had to turn about every 15 seconds for just a few minutes. The crust was very thin. If I had waited another 15 minutes, I think a little lower heat/less flame would have allowed me to develop a little better crust. But, it was getting late, already had a few cocktails and we needed to eat! LOL
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