Is 137 Really the Best Temp for Ribeye (+ Bonus Experiment)?
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- Опубліковано 28 вер 2024
- There's a movement claiming 137 F is the best temp for ribeye. Whether cooking ribeye sous vide, or frankly any other way, the implications are profound.
I test the sous vide ribeye 137 hypothesis. See what I think. I also carry out another sous vide torch experiment that I think you'll enjoy.
I also show you how to cook a frozen steak rather simply using a Breville Joule Turbo and sear steak to perfection.
There's a lot to learn in this video. Come watch! I hope you enjoy it.
To read a review of the Breville Joule sous vide machines, visit:
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this looks great! i'm a 129-131 rare+ to medium rare myself, im gonna have to try 137 for my next sous vide.
thanks for the video!
Definitely worth a try! Thanks for watching and commenting!
Short ribs and ribeye have been the least impressive things I've sous vide so far. I thought it might have been because my cow was grass finished and the fat was different than the more common grain finished but im going to try this temp and see how it goes. I was wondering if dry brining might have improved the fat too.
Do you have any recommendations on temp for short ribs?
You've convinced me to upgrade to the suvgun
What was the internal temp after blasting it with super heat for over 3 minutes?
I didn't measure, but there was no gray band to speak of.
That big flamethrower looks like way overkill,
As in just unnecessary, or you didn’t like the result?
I've upgraded my torch twice since a got my first sous vide about a month ago and I am still thinking of upgrading again. It seems like the faster you can sear it the better and consistent the results so more fire faster I think is the thing
You should show trump your magnet trick.He seems to think magnets and water are incompatible
I did not know this 😂
In a ribeye, you have three distinctly different kinds of fat. I believe the only one that is going to render away to juices, is the marbeling fat woven into the meat. I'd like someone with more knowledge of these three fats to comment.
I know there are three muscles, but didn’t realize there are three kinds of fat in the ribeye. I could see that though.
If that's true I bet the bearded butchers channel has a thing about it they pretty much made a video about everything beef.
I have never seen a steak cooked that way before. Always cooked it over an open flame. You have opened my eyes to whole new world of cooking. Thank you so much for sharing with us your knowledge. Much appreciated. Liked and subscribed of course! LOL
Welcome! Thanks for being here!
What is your opinion of the pros and cons of the torch vs. a good old pan sear after sous vide?
Harder to keep an edge to edge pink with a pan in my opinion. I’ve bath of course can help with that.
Great video! Culinary greetings from Poland!
Thank you! And hello!
Two things. One, on the gun, there are two flames you can see. The inner slightly blue-er flame, if you try to work inside that flame, you are working inside unburned fuel. This does two negative things. It's cooler than at the tip of the darker blue, and the unburned fuel flavors the food. (An unwanted flavor change)
The second issue is propane vs butane. Propane is far more likely to flavor the food than butane.
I can at least tell you there was no torch taste on this steak. I distinctly recall what torch taste is from a grilled cheese food truck in Austin. 😂
The best way to get a Maillard reaction for a sous vide steak is pre and post sear. Do it twice, before and after the water cook. Imho one of those should be distinct sear marks in a Rhombus shape (fish or diamond). A square shape is not as appetizing or covers as much area. Close points should be roughly half the distance as the far points in each box.
All interesting points worth mention/discussion. Thanks for watching and commenting, Gary.
Great video and right up my alley in style of cooking. Subscribed!
Welcome! Thanks for being here!
I have to ask, I've been watching the differences in the guns, before I purchase one, and it didn't look like you had the Searzall turned up very high. I've never seen it take so long to sear a steak and I'd really like to know if that was the case. It would certainly make my decision an easy one. Thanks.
Good morning! I’ve seared a lot with the Searzall and one of my first impressions was being surprised at how long it takes. Of course that ribeye has a lot of surface area. What you gain with the Searzall relative to other Su-v gun like torches is the versatility to use it more broadly. Think grilled cheese, crème brûlée, etc.
I hope that helps and thanks for watching!
@@topsousvide Good to know & thanks so very much. I truly appreciate your taking the time to reply.
@@janetaldridge2248 of course! Have a great weekend. If you decide to buy the Su-VGun or the Searzall, would you consider using my links to help fund these videos? Thanks!
Great looking steak and I need a sous vide. Came over from the cooking creators group and joined your family.
Thanks so much! Appreciate the support!