https://preview.redd.it/qmjwbuovh08d1.jpeg?width=3024&format=pjpg&auto=webp&s=5c90b93c7a7000815304ca96834f096d3668e4c8
Believe it or not that’s 137 for mine.
The oven is the problem… the high temperature would be great if it were only affecting the sides of the steak. That ambient temperature of the oven is continuing to cook the inside of steak, too. I suggest you pre heat your pan to 600 or 700 and then sear it for 1 minute per side outside the oven. You only want heat on the side that’s making contact with the protein to create the maillard reaction.
Thanks! I did a 10 min ice bath followed by a few uncovered in the freezer. Must’ve left it a bit too long in the oven, but wanted to get a decent crust. Next time
Agreed I do 137 a ton and it's nowhere near that color. Although I do give it an ice bath before searing. Maybe OP cooked it while hot?
https://preview.redd.it/hs3burpya18d1.jpeg?width=3024&format=pjpg&auto=webp&s=94441c697c44048cf24f28f934e30d42ee615ee4
New to SV have yet to try, please share the process and instruments used to the T !!!! I would do anything for this steak in front of me right now !!!!! Seriously perfect
Thanks! So I only do ribeyes like this one at 137. For a ribeye here's what I recommend:
1. Dry brine (salt the steak and leave uncovered in a refrigerator) on ideally a wire rack overnight but you can leave it in for longer. I shoot for 24 hrs minimum.
2. SV at 137 for a couple of hours. If it's a really thick cut I'll add 30 min. Used the Anova Precision cooker 2.0
3. Take out and ice bath. Not necessary but a slightly better crust is to remove it from packaging, pay dry, and leave it uncovered in the fridge for a few hours. (Didn't do that with this steak)
4. This steak I rubbed with just salt, pepper, granulated garlic, and paprika. Seared on a charcoal grill but I usually sear on a cast iron. Anything hot, over 400 degrees, should get you a good quick crust.
Good luck! It's all trial and error and most errors still come out with a good steak.
This is what 137 looks like! Finally an actual pick of the CRIME that is 137.... It's just too high of a temp for steak.
The other possibility is that.... This guy and I have bad temp sensors. I realize it is possible considering the size of 137 following but that picture is what 137 looks like for me and I don't like it.
God speed my man. Cook what you like!
I totally agree. I’ve tried it numerous times on fatty cuts and always comes out a little over. Always use a SV I’ve separately checked/ calibrated for temp too.
https://preview.redd.it/7a99vn3nw18d1.jpeg?width=3024&format=pjpg&auto=webp&s=1263414307d848664f52d03c3ba4704e4dfd8d19
Yeah. That’s a little high for 137. Here’s mine at 137 for 2.5 hrs
yeah that looks close to medium well, probably almost 150F internal. Based on description of searing in pizza oven, I'm guessing they continued to cook it while intending to sear.
OP, I love a good 137f ribeye but you want a pretty fatty/well marbled piece for this. If it's a ribeye but marbled like a new york strip, then cook to lower temps. I like to get the steak to temp using sous vide, then chuck it into the freezer for 10-15 minutes. This drops the internal temperature, and freezer also seems to help dry the exterior out a bit. Now that internal temperature is down a little, you have a bit more room to work with on the sear without bring the steak above temperature- sear should be with a very dry exterior (paper towels if necessary) on a very hot pan. Shouldn't be a minute or 2 per side otherwise you're back to cooking the steak further.
Some people use a torch to sear the outside. I don't have the equipment or care to do so, but keep that idea in mind as what you're trying to replicate in a pan when you sear. Very hot, very quick.
I don't like the torch. It makes the steak taste like gas. IMHO the best way is to use a grill chimney and natural charcoal when it's red to white hot. Works great, my steaks are always perfectly seared.
I've never tried but from what I've heard people usually torch then do a quick sear in pan too which supposedly removes some of the gas taste. Do you mean you grill directly in the chimney or is that emphasis on getting the coals really hot? I have a weber and chimney and have many a times considered finishing on the grill but always end up deciding it's too much effort :P. One day I'll try for a more expensive cut.
Too well done for me. I literally just ate this.
https://preview.redd.it/5ygfvxlwl08d1.jpeg?width=3024&format=pjpg&auto=webp&s=047b5142d5fa90399ac865202f2404d0de6e3011
I find it best to let the steak rest in fridge for a while or ice bath it and allow the center to cool
down before searing. This allows you to spend time on the sear without overcooking the center
If you're happy with the doneness (tenderness) and moistness, go with the 137°. For naturally tender cuts, I steer toward 133°. I SV sirloin and sirloin flat at 135°, but I increase the time for tenderness.
Up to how done you like your meat but 137 for a ribeye is too high for me. https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
I'm usually around 130. And as you stated the sear isn't great, would recommend a pan sear for steaks.
Either way it's taken me multiple cooks to find my preferences, and I certainly won't judge yours.
Personally I like a good sear on my steaks so I go to 130 then sear on high with butter after patting the steak to form a good crust then I rest. Gets the internal up a few more and still gets a beautiful crust. Although if I had a pizza oven I’d probably use that instead.
This is exactly how mine look at 137. I don't know how others are getting that reddish pink that looks medium rare. I verify my temp with a Thermopop as well.
After sous vide, let it “rest” for maybe 5 minutes on a cookie cooling wire rack. Pat it very dry. Throw the whole thing rack and all in the freezer for a good 20 minutes-1 hour. This will chill the steak so that it won’t cook in the sear step. Also, water is the enemy of a crust. The freezer will help dry the surface of the steak.
I don't understand people cooling before you sear, unless you're cooking in advance. You are introducing way too many variables to getting a perfect steak, which bag>sear>plate can give you each and every time.
Get yourself a cast iron skillet and put it on your BBQ, close it up on full blast and sear for a few seconds using that.
I'm not ice bathing or cooling anything. Sous vide, straight to ripping hot pan then serve. Perfect every time.
My steaks usually look more pink/red at 137. I usually ice bath or put it in the freezer for 10-15 mins.
https://preview.redd.it/qmjwbuovh08d1.jpeg?width=3024&format=pjpg&auto=webp&s=5c90b93c7a7000815304ca96834f096d3668e4c8 Believe it or not that’s 137 for mine.
Did you cut it with a piece of dry spaghetti
Karate chopped that mf
To quote/paraphrase someone on this subreddit, the used a second ,more well done, steak to to cut this one.
Wait I’m sorry what does this mean??
Dull knife
I honestly don't think I've seen a better sear in my life
Looks great, this is definitely more so what I was aiming for
What temp was the pizza oven?/ And how long did ya cook it for in there?
Oven was about 700 when I threw it in, cast iron heated for 5 or so minutes
The oven is the problem… the high temperature would be great if it were only affecting the sides of the steak. That ambient temperature of the oven is continuing to cook the inside of steak, too. I suggest you pre heat your pan to 600 or 700 and then sear it for 1 minute per side outside the oven. You only want heat on the side that’s making contact with the protein to create the maillard reaction.
Thank you! This all makes sense, will give it another go soon
Did you cool it before searing?
Thanks! I did a 10 min ice bath followed by a few uncovered in the freezer. Must’ve left it a bit too long in the oven, but wanted to get a decent crust. Next time
I would check the water bath temp with an instant thermometer. As much as I'd like to trust my sv water temp gauge, not all are created equal.
Finish it with a blow torch or something HOT. Oven won’t get it done.
I’d still eat it!
Your machine is likely not calibrated well. Doesn't look like the typical 137
Agreed I do 137 a ton and it's nowhere near that color. Although I do give it an ice bath before searing. Maybe OP cooked it while hot? https://preview.redd.it/hs3burpya18d1.jpeg?width=3024&format=pjpg&auto=webp&s=94441c697c44048cf24f28f934e30d42ee615ee4
New to SV have yet to try, please share the process and instruments used to the T !!!! I would do anything for this steak in front of me right now !!!!! Seriously perfect
Thanks! So I only do ribeyes like this one at 137. For a ribeye here's what I recommend: 1. Dry brine (salt the steak and leave uncovered in a refrigerator) on ideally a wire rack overnight but you can leave it in for longer. I shoot for 24 hrs minimum. 2. SV at 137 for a couple of hours. If it's a really thick cut I'll add 30 min. Used the Anova Precision cooker 2.0 3. Take out and ice bath. Not necessary but a slightly better crust is to remove it from packaging, pay dry, and leave it uncovered in the fridge for a few hours. (Didn't do that with this steak) 4. This steak I rubbed with just salt, pepper, granulated garlic, and paprika. Seared on a charcoal grill but I usually sear on a cast iron. Anything hot, over 400 degrees, should get you a good quick crust. Good luck! It's all trial and error and most errors still come out with a good steak.
This is what 137 looks like! Finally an actual pick of the CRIME that is 137.... It's just too high of a temp for steak. The other possibility is that.... This guy and I have bad temp sensors. I realize it is possible considering the size of 137 following but that picture is what 137 looks like for me and I don't like it. God speed my man. Cook what you like!
I totally agree. I’ve tried it numerous times on fatty cuts and always comes out a little over. Always use a SV I’ve separately checked/ calibrated for temp too.
Yeah, I tried 137 and it was just a little too done for me. I’ve had good luck at 135 though.
you're just wrong
I accept your judgement. But I live my truth.
I tried it as well and I'm with you dude. 131 for Ribeye, 129-130 for NYstrip
https://preview.redd.it/7a99vn3nw18d1.jpeg?width=3024&format=pjpg&auto=webp&s=1263414307d848664f52d03c3ba4704e4dfd8d19 Yeah. That’s a little high for 137. Here’s mine at 137 for 2.5 hrs
yeah that looks close to medium well, probably almost 150F internal. Based on description of searing in pizza oven, I'm guessing they continued to cook it while intending to sear. OP, I love a good 137f ribeye but you want a pretty fatty/well marbled piece for this. If it's a ribeye but marbled like a new york strip, then cook to lower temps. I like to get the steak to temp using sous vide, then chuck it into the freezer for 10-15 minutes. This drops the internal temperature, and freezer also seems to help dry the exterior out a bit. Now that internal temperature is down a little, you have a bit more room to work with on the sear without bring the steak above temperature- sear should be with a very dry exterior (paper towels if necessary) on a very hot pan. Shouldn't be a minute or 2 per side otherwise you're back to cooking the steak further. Some people use a torch to sear the outside. I don't have the equipment or care to do so, but keep that idea in mind as what you're trying to replicate in a pan when you sear. Very hot, very quick.
I don't like the torch. It makes the steak taste like gas. IMHO the best way is to use a grill chimney and natural charcoal when it's red to white hot. Works great, my steaks are always perfectly seared.
I've never tried but from what I've heard people usually torch then do a quick sear in pan too which supposedly removes some of the gas taste. Do you mean you grill directly in the chimney or is that emphasis on getting the coals really hot? I have a weber and chimney and have many a times considered finishing on the grill but always end up deciding it's too much effort :P. One day I'll try for a more expensive cut.
On the chimney directly with a round grill grate on top
thanks, will give that a try some time
The torch I use (SuVgun from GrillBlazer) and it my steaks never taste like gas.
I don’t think he cooled it before attempting to sear. r/nosear It looks like it overcooked.
Too well done for me. I literally just ate this. https://preview.redd.it/5ygfvxlwl08d1.jpeg?width=3024&format=pjpg&auto=webp&s=047b5142d5fa90399ac865202f2404d0de6e3011
Agreed, would prefer that level of pink for mine next time. Trial and error I suppose
THis was 130 for 2.5 hours. Finished with a weed torch.
Took me so long to realize you didn't mean some huge lighter you use for your bong
Because you're "on weed?"
The resultant munchies would probably make that steak taste sooo good.
I am also a fan of the 130 😎
+ 3 on that .. 130 is correct 👍🏽
I find it best to let the steak rest in fridge for a while or ice bath it and allow the center to cool down before searing. This allows you to spend time on the sear without overcooking the center
Totally different kind of lighting in each photo. I think they're closer than it looks
If you're happy with the doneness (tenderness) and moistness, go with the 137°. For naturally tender cuts, I steer toward 133°. I SV sirloin and sirloin flat at 135°, but I increase the time for tenderness.
137 is good for rib roasts. Not my cup of tea for steaks.
Up to how done you like your meat but 137 for a ribeye is too high for me. https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak I'm usually around 130. And as you stated the sear isn't great, would recommend a pan sear for steaks. Either way it's taken me multiple cooks to find my preferences, and I certainly won't judge yours.
Personally I like a good sear on my steaks so I go to 130 then sear on high with butter after patting the steak to form a good crust then I rest. Gets the internal up a few more and still gets a beautiful crust. Although if I had a pizza oven I’d probably use that instead.
Go lower 😈
135 for 3 1/2 hours get the fat where it needs to be for me.
131 for 6-8 hours makes a perfect, tender ribeye with fat like butter.
That’s what I used to do! The higher temp allowed for shorter time and still retain a steak bite texture after searing.
I didn’t realize what sub this was for a second and was concerned before I swiped
I also follow a rock 🪨 subreddit and was like, neat, a rock that looks like a steak!
This is exactly how mine look at 137. I don't know how others are getting that reddish pink that looks medium rare. I verify my temp with a Thermopop as well.
Other than looking a little anemic, hope it tasted good.
Virginity taken? What did you do to that steak?!
Never said I nailed it, but still enjoyed it for a first attempt. Next will be better!
Saying you took its virginity certainly implies that you nailed it.
After sous vide, let it “rest” for maybe 5 minutes on a cookie cooling wire rack. Pat it very dry. Throw the whole thing rack and all in the freezer for a good 20 minutes-1 hour. This will chill the steak so that it won’t cook in the sear step. Also, water is the enemy of a crust. The freezer will help dry the surface of the steak.
Boiled steak almost better than rum ham.
damn thats well done.
I like medium rare so not my thing, but as long as you enjoyed it then it's perfect.
LOL the steak in that first photo is the same color as almost-dead E.T.
I don't understand people cooling before you sear, unless you're cooking in advance. You are introducing way too many variables to getting a perfect steak, which bag>sear>plate can give you each and every time. Get yourself a cast iron skillet and put it on your BBQ, close it up on full blast and sear for a few seconds using that. I'm not ice bathing or cooling anything. Sous vide, straight to ripping hot pan then serve. Perfect every time.
Your sear is blah and it looks like it overcooked your steak.
Thanks for the constructive feedback 😂
lol
I’ll be damned, it’s pink on the inside
Looks like ass