Sous Vide Rib Eyes

[pmillen]

Here are two 1" thick rib eyes in their 130° water bath. 





They were first seasoned and each side was seared for 45 seconds in a 500° cast iron pan.  I had to delay dinner so they were in the water oven for just short of four hours.  When they came out of the water they were patted dry and seared again for 30 seconds per side.

They were cooked perfectly.  They were not flavored perfectly.  I wasn't able to cold smoke them before searing.  It's a necessary step for Marcia and me.  The flavor was much like that obtained by cooking on a gas grill; great steak texture and flavor and nice seasoning flavor but we missed the fire.

I suspect that, even if we don't find the steak formula that meets our needs, we'll use the Anova for vegetables.

[smokendevo]

I did experiment with Sous Vide beef Ribs. I used my plug-and-play PID temperature controller from Auber. I was not that impressed with the cook. It was posted all over the internet as some new revelation cooking experience. To me its just a bunch of crap to get your money. Well I bought a lot of those experiment models and still try to perfect them so I wish you luck on your venture in the so called better cooking of  Sous Vide.

[muebe]

There are some things that Sous Vide can make a huge difference on and others not as much. Anything that takes hours of cooking to become tender like short ribs or can be overcooked easily like lobster can really benefit from Sous Vide cooking.

You want the full "Wow" factor if Sous Vide cooking? Then try making the 72 hour short ribs!

You can try to get medium rare short ribs to come out this tender in a standard way of cooking but it ain't gonna happen!

[Las Vegan Cajun]

Those short ribs look awesome. 

[muebe]

Those short ribs look awesome. 

Thanks! They were cold smoked with Milt's Pellets.

Here is the link to the thread...

http://www.letstalkbbq.com/index.php?topic=5627.0

[africanmeat]

You guys are killing me with this voodoo thing .
I can see a big expense in my future .

[HighOnSmoke]

You guys are killing me with this voodoo thing .
I can see a big expense in my future .

You aren't the only one Ahron! The more I see the more research I do! 

[Ka Honu]

Coincidentally we debuted 72-hour (unicorn) short ribs last night. Salt & pepper in the bag, 135^o for 72 hours, BBQ sauce in the broiler to finish. It was a whole different texture - excellent but I'm not sure I want my short ribs quite that tender and I miss the chewy "grilled gristle" part.  May try 48 hours and/or a hot grill to finish next time.