Sous Vide/Grilled Ribeyes.

[Kahrman]

Seasoned a couple of ribeyes up with Kinders Prime seasoning and vacuum sealed them with butter. Sous vide them for 10 hrs at 120 and then onto a hot grill for 1-2 minutes per side. Came out a little closer to medium than medium rare. Still delicious. Next time I will probably Sous vide them at 110.

 

[JCDEERMAN]

Looks great. You should be good with your 120 temp. But I wouldn't grill 1-2 minutes. Get it scorching hot and you only need about 20 seconds per side.

These were at 123 degrees (our magic temp) and then placed on cast iron

 

[Kahrman]

Those look great

 

[cbhunter]

Makes for a great steak for sure!

I find with sous vide that I have to either season them SUPER heavy or lightly season again just before grill. Seems the water bath takes a lot of flavor (seasoning) away


Anyone else notice the same?

 

[JCDEERMAN]

Makes for a great steak for sure!

I find with sous vide that I have to either season them SUPER heavy or lightly season again just before grill. Seems the water bath takes a lot of flavor (seasoning) away


Anyone else notice the same?

I kind of feel the same. I season before bath and afterwards anyways

 

[lafn96]

Looks great! I tried Sous Vide, and while it was good I prefer using the smoker to reverse sear. Mine didn't look like yours, though.

 

[Mud Creek]

Both look really good!!

 

[Soft Talker]

Be a cold day in hell before I cook a steak in a bag

 

[Cannonball1]

@JCDEERMAN
Those steaks look perfect to me. They are exactly how like mine cooked. I've never tried the Sous Vide method but might need to start doing that.

 

[cbhunter]

@JCDEERMAN
Those steaks look perfect to me. They are exactly how like mine cooked. I've never tried the Sous Vide method but might need to start doing that.

Everyone should try it. Definitely makes a difference! As I stated above, it may take a little practice on the seasoning. But the juiciness is unmatched in my opinion

 

[JCDEERMAN]

For those that don't know, the newer InstaPots have the sous vide function. So if you have one, check it out. You may not need to go get another appliance. That's how I've done mine.

 

[mike243]

I would like to see the temp chart stating it was safe at that time and temp, no way would I attempt that low and time.

 

[Spurhunter]

I would like to see the temp chart stating it was safe at that time and temp, no way would I attempt that low and time.

I was thinking the same thing about the temp, but he said 10 HOURS. I've always heard if you go over 4 hours the meat suffers. I usually do 3 hours at 130*F.

 

[RUGER]

Looks great!

 

[mike243]

130 is the lowest over a few hours that I have read, I normally run 131-132 for a little safety buffer

 

[TAFKAP]

I would like to see the temp chart stating it was safe at that time and temp, no way would I attempt that low and time.

That's the point of sous vide. You can attain food-safe low temps due to the long term duration. Besides, with the exception of wormy parasites, the food-borne pathogens are on the meat's exterior anyway. So presuming any bacteria survives the 10-hour submersion, it'll be hammered by the finishing sear.

 

[TAFKAP]

I would like to see the temp chart stating it was safe at that time and temp, no way would I attempt that low and time.

But since you asked, a light Googling produced a myriad of results similar to this:

 

[TN Song Dog]

I would like to see the temp chart stating it was safe at that time and temp, no way would I attempt that low and time.

I thought similar, so i looked into it more. It's basically pasteurized. You can find FDA charts that show how long the meat needs to be held at different Temps to be considered safe. So it has to come up to the stated temp and held there for the stated amount of time.

 

[mike243]

I dont see no 120 for 10 hours

 

[mike243]

130 is the number for pasteurized food not 120