Mamie Jamer Ribeye.

Discussion in 'Sous Vide Cooking' started by tripleq, Sep 23, 2017.

  1. tripleq

    tripleq Smoking Fanatic

    Ok I got a huge almost 4 " thick Ribeye. Here is the plan.

    First Im going to dry brine it, then throw it on the smoke down low till it gets an IT of say 100 F.

    Then into a bag with a little spog and into the SV. To finish with a screaming hot pan sear.

    So a couple of questions about the SV, Ive read that some here have left them in over night as in longer doesn't hurt them. This is for tomorrow's dinner so I have time. Looking for a rare to medium rare , what temp should I set it at? And is there any validity to extended times?
     
    Last edited: Sep 23, 2017
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sous Vide is okay to hold meat over long times at a certain temp.

    If it was me I'd cold smoke no heat for 2-4 hours. Bag and then Sous Vide. Then sear.

    As for temp, how do you like your steak? I like mine rare-medium rare. So I'd set the Sous Vide for 125. Then sear to finish to a temp of 130-135. Rest then serve.
     
  3. tripleq

    tripleq Smoking Fanatic

    Great idea, here she is

     
  4. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Kick Azzz...!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Boy!

    I can't wait to see the finish on this!

    Al
     
  6. tripleq

    tripleq Smoking Fanatic

    Into the water


     

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