Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on December 15, 2022, 10:27:56 AM
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OK those in the know, a RD USDA Select, yeah I know Cheap Screw, 1 1/2" Rib-eye steak. Going to sous vide at 125°, then three 1 minute turns on grill. How many hours at 125° to be tender? I am starting it in about 15 minutes. If it is more then 8 hours, will have to try again later as that is all i have today.
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Cut off an inch and a half piece from the little end. Almost looks like a Strip Steak to me. I have seen worse marbling in Select!
(https://i.imgur.com/HFJYnoXh.jpg)
(https://i.imgur.com/K9vVSguh.jpg)
(https://i.imgur.com/sp7ltS6h.jpg)
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8 hours @ 127° was close, but it could have been more tender. Will try 10 next time. I think I would have been very disappointed going straight to the grill.
(https://i.imgur.com/AubZ3WGh.jpg)
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I will say that it was more tender then I though it would be, and with just some salt and pepper it was more tasty then I though it would be. A nice béarnaise on it would have been nice! I have no problem with 45° angles outside, but get on the stove top and forget diamond pattern!
(https://i.imgur.com/ZBUYgJ5h.jpg)
(https://i.imgur.com/GEF1Uezh.jpg)
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35 days of Wet Aging and will see how it does after the Cruise in Jan.!
(https://i.imgur.com/7ISxXnEh.jpg)
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I probably would have done two things before i SV it. I would have jarkard it and then salt it overnight in the refrigerator before cooking. You could also have have seared it for a minute on both sides after it reached your desired temp.
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It was seared for 4 minutes after the sous vide. That is how I got it to 137°. I am trying to use the sous vide in lieu of other tenderization techniques at this time. I know it can make most meat very tender, it is just finding the correct amount of time for me. To long in the bath can make for a very undesirable texture for me.
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8 hours for a rib steaks seems like a long time to me. I would have thought 6 hours. but we all like things different when it comes to texture.
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Other than the meat what else did you place in the bag. I know you used salt and pepper however did you use any olive oil, garlic or herbs.
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I did not add any fats. I assumed the fat from the steak would act as that, if fat helps. I can certainly add some next time.
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I though it might be too, but it could have been more tender for me. That, or i am trying to make a silk purse out of a sows ear...it may not be able to be done. I think it would really have been a tough cut if I had just seasoned and grilled. The thing I do not like about sous vide if I "over" do it is the texture. Hard to describe, but it is that mealy texture. But man, when you hit the sweet spot, it is phenomenal!
8 hours for a rib steaks seems like a long time to me. I would have thought 6 hours. but we all like things different when it comes to texture.
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Changed title, will be easier for me to search and then use this thread as my notes!
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I once had a select tenderloin that needed 16 hours to meet my tenderness desires.