Sous Vide Ribeye

135ish for me. I like mine medium.

Just use a large pot or a small ice chest. Sous vide seems a bit overkill for a prime cut but if you insist:

Season and vac seal. 122F for 1.5 hours. Pull and dry it off thoroughly and sear in a smoking hot cast iron skillet for 45 seconds each side.

If you are doing inside, disable smoke alarms before sear.

For short sous vide 1-4 hours you won't need a lid. Especially at lower temperatures.

I've never used a sous vide container. For smaller cuts I'll use a stock pot. For things like a Boston butt or brisket, I'll use an ice chest with ping pong balls to prevent evaporation.

For steaks, I wouldn't do more than 2 hours.

Ribeyes, imo, benefit from a slightly higher bath temperature. 133-138 range and then a good rest between the bath and sear. You won't overcook it when you sear, so you want the warmer bath to really soften all that fat. Just my preference.

Cast iron on my grill outside that will get up to 600 degrees. Yes talking about the video from Guga.

Also have Vacuum seal.

I season, seal and put in 132 degree water for 2 hours. Then I throw it on the grill for a couple of minutes, high heat. Always comes out perfect.

Not a downvoter, just a lover of the precision of sous-vide. Ready to disappear down an internet rabbit-hole? Try Kenji-Alt or Helen Rennie.

And that's just two.

You're always going to get DVs from the silent, passive-aggressive thread stalkers.

Sous vide is a polarizing topic that draws a lot of ire from those who do not understand it.

I'm my experience, reverse sear is a better cooking technique for a ribeye than sous vide. The main reason being that the intra & inter muscular fats, as well as the connective tissues that are present do not break down enough to be palatable.

I typically find that leaner cuts of meat have better results with sous vide cooking. For beef I would recommend tenderloin (Filet), strip loin (NY Strip), flank, & flat iron.

Pork seems to be pretty receptive to sous vide. I like rib chops, loin chops, & blade steaks. The thicker, the better! You can also get really good results from whole pork tenderloins.

The couple of times that I cooked ribeyes sous vide, I seasoned them liberally with kosher salt & added a small pat of butter, sprig of rosemary, crushed garlic clove & a few black peppercorns to the bag. I set the temp to 127°F for 1:45. Then follow steps for searing.

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I didn’t downvote, but I will never understand doing that to a ribeye or any premium steak cut. Part of the pleasure of eating a steak, to me, is the texture and chew of a steak. I find the souvide breaks down the texture of the steak and gives it a pot roast character.

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Yes

SVing good meat is the new pandemic

Thank you for your opinion. I have always done prime ribeyes on the grill doing reverse sear. These were good and tender doing sous vide, but I think I prefer the flavor of the reverse sear. The sous vide was a gift from some friends so I’m interested to cook some other things on it.