127 for four hours

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Dec 31, 2017
8:02:48pm

shakarocks All-American

127 for four hours

Sear in a cast iron skillet. Works fine.

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shakarocks

Bio page: shakarocks
Joined: Dec 2, 2004
Last login: May 9, 2024
Total posts: 14,782 (398 FO)

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Messages

Author

Time

For those who cook steaks Sous Vide

CougarVeteran Future Former User

12/31/17 6:28pm

Personally, I wouldn't sous vide a ribeye. Too fatty.

kccougar

12/31/17 6:31pm

Is it not as good to cook more fatty meats, or just not needed?

cougaman

12/31/17 6:49pm

What do you like about ribeye? With sous vide you can make a NY strip

kotacoug

12/31/17 6:51pm

I've found that the sous vide doesn't render fat as fully as other methods like a hot skillet/oven

kccougar

12/31/17 7:30pm

This. Fat doesn't quite render at the lower temps

molodyets

12/31/17 8:45pm

We've always used ribeye for sous vide. This year for Christmas it was just too fatty. Today we tried New York cuts

Zenoch

12/31/17 8:30pm

132

molodyets

12/31/17 6:33pm

How long do you do it? I'm trying my first one today for lunch.

crack

1/3/18 7:32am

129 for medium rare to 135 for medium

Skeptical Optimist

12/31/17 6:57pm

130

Thrill

12/31/17 6:58pm

I go to one for Christmas and can’t wait to try it.

crack

12/31/17 7:17pm

That is really rare. Does it taste good all frozen?

Unibro

12/31/17 7:25pm

I thought it was funny. Stupid iPad autocorrect.

crack

12/31/17 7:38pm

127 for four hours

shakarocks

12/31/17 8:02pm

4 hours?!?

kccougar

12/31/17 9:29pm

Sure. Softens it up

shakarocks

1/1/18 12:41am

I thought 4 hrs pushed the food safe zone for meats cooked under 135 degrees

kotacoug

1/1/18 10:23am

No. You can cook chicken at that temp if you wanted and did it long enough.

molodyets

1/1/18 11:30am

I think the food is safe (I may be wrong), but I've read where if you cook things too long they can get mushy

Zenoch

1/1/18 11:33am

This does happen.

molodyets

1/1/18 11:36am

Serious Eats guy says to never cook lower than 130 for longer

kotacoug

1/1/18 12:08pm

I was referring to steak

shakarocks

1/1/18 2:11pm

I like the longer sear with ribeyes to help with the fat

LaserCoug

8/25/19 11:56am

Here are some tips for cooking steaks via Sous Vide

Zenoch

12/31/17 8:38pm

You don't need the special bags. Just put the steaks in a 1qt

11/29/21 3:19pm

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