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 :p

 

[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

 

[TN Song Dog]

130 is the number for pasteurized food not 120

Got it, yeah I'm not familiar with the Temps and science... I missed that you understand the process and were just questioning the 120 temp possibility too low for proper pasteurization. While interesting, I haven't ever gotten into sous vide because I didn't want to buy the equipment.

 

[brassmagnet]

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

No, grasshopper, you don't "cook" in a bag, you sous- vide in a bag!

 

[poorhunter]

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.

I need to check ours for that!

 

[Specializedjon]

I don't speak France.....what the hay is Sous-Vide?

Looks like whip marks on them steaks. Cook them suckers another 30 min on each side and throw some A-1 on'em

 

[TAFKAP]

I don't speak France.....what the hay is Sous-Vide?

Looks like whip marks on them steaks. Could them suckers another 30 min on each side and throw some A-1 on'em

Act classy around here, you rube.

Ketchup ,or GTFO

 

[TX300mag]

Don't try 110, well within the danger zone.

120 is really pushing it, especially for 10 hours. Any temp up to 4 hours is ok. Please be careful.

 

[LanceS4803]

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.

 

[LanceS4803]

For those new to sous vide, this guy is the one to watch!! Learned so much from him.
BTW, for those opposed to anything French, you might want to go ahead and get rid of anything you shoot that uses a primer or smokeless powder. I'm available for pickup...

 

[Loukiii]

Sous Vide as stated several times already in this thread, cooks the meat at low temperature for an extended period. Does that sound like another cooking method that I'm pretty sure alot of you guys probably already do? Like maybe smokin? And why do we smoke a pork butt low and slow for 12 hours? Besides the taste, it breaks down the connective tissues in the meat and makes it so tender you can pull it apart with a fork. You can get similar results with your Sous Vide, although with a steak you wouldn't do it to the same extent. But you can take a less expensive cut of a steak like maybe a sirloin and elevate it to the tenderness of a filet mignon and few would know the difference when done right.
But if you do it too long your meats can take on a sort of odd texture that some people that are texture based eaters will not like.
I have Sous Vide prime ribs, pork butts, chuck steaks, pork chops and a bunch of other stuff and almost everything turned out really good.
Do you like soft boiled eggs? Try throwing a couple eggs in the Sous Vide at about 147 - 149 degrees. The white will be cooked and the yolk will be creamy and delicious.

 

[Lt.Dan]

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.

Where is your sense of adventure man? It's like eating wild mushrooms