Needing help for sous vide seasoning...

[Jaxon]

Hey Y'all,  we're gonna cook a ribeye sous vide this evening and I'd like some ideas on how to season it while it's in the bath.

thanx

[ACW3]

Jaxon,
I usually put some TS-2 from Tim on my ribeyes before I vacuum seal them.  WOW would also be a good choice.  I usually take my ribeyes to 125 degrees before finishing over a really hot fire or a really hot frying pan.  We like out beef on the medium rare side.  Usually comes out perfect.

Art

[hikerman]

I have put a pat of butter per steak, various rubs, fresh herbs etc. But now I just use a bit of sea salt and fresh ground black pepper. After the swim I dry the steak (s) rub a bit of evoo and my rub of choice or more s&p before searing.

[Ka Honu]

Salt, pepper, maybe some garlic. It's all you need for good beef.

[drholly]

I like to use a 50 / 50 blend of WOW and M3 - the rest I agree with Art. The finishing to me is not cooking - just getting a quick sear.

[muebe]

I have read somewhere to avoid using fresh garlic when Sous Vide cooking because those temperatures can cause a non toxic bacteria to form that creates an "off" taste. I have followed that rule. Don't know if it is true or not.

A good mix of sea salt and fresh pepper should work just fine!

[HighOnSmoke]

Jaxon,
I usually put some TS-2 from Tim on my ribeyes before I vacuum seal them.  WOW would also be a good choice.  I usually take my ribeyes to 125 degrees before finishing over a really hot fire or a really hot frying pan.  We like out beef on the medium rare side.  Usually comes out perfect.

Art

Exactly what I do too!

[Ka Honu]

... avoid using fresh garlic when Sous Vide cooking...

Guess I should have been more specific - I use granulated. Same for brisket, tri tip, and most cuts of beef for the grill or smoker.

[akruckus]

For any steak, I am fresh black pepper and salt guy.  Smoked sea salt might add a smoky flavor if you are going to use a pan for searing.

[Jaxon]

Thanks for the help, y'all...

I'll do it!

B T W, voting is over now - we're getting it in the bag now.

[Ka Honu]

...we're getting it in the bag now.

According to the time stamp, it's only about 2:30 your time. Taking into consideration the time required to sous vide and sear a steak I can only presume that you're serving it as the "Chez Jack Early Bird Senior Special" today.

[Jaxon]

...we're getting it in the bag now.

According to the time stamp, it's only about 2:30 your time. Taking into consideration the time required to sous vide and sear a steak I can only presume that you're serving it as the "Chez Jack Early Bird Senior Special" today.

Actually and in fact, it is 3:57 EST and the deed was just done...figgering 1.5 to 2. 0 hours.

Yes, we DO eat supper a bit early here at the old folks home (my wife's preference).

[Ka Honu]

Ahh, tee or his minions must have screwed up the system clock time zones. I can deal with a 6PM dinner - my apologies.

[africanmeat]

Sorry i missed this post on time . salt and black pepper .
overnight then sv .