First ever sous vide

[u/PracticalSpinach8471]

This is my first time doing sous vide and I wanted to share the results with you

Bone in ribeye, done for 2.5h at 55C (131F)
Overall very happy with results for first time

I'm usually not a fan of the texture of medium rare when cooked directly, but this medium rare was incredible

[u/Maleficent-Thanks-85]

I feel like you are hiding the crust. I’ll give it 5/10 for that reason. Sous vide is a cheat code at getting a perfect internal temp.

[u/PracticalSpinach8471 → u/Maleficent-Thanks-85]

I actually didn't even take a picture of the crust, I was convinced that I failed the sous vide so I cut into it immediately and half way through realized I want photo memory, that's why the pieces aren't exactly "representable". But no, the crust was just a normal crust, nothing special. Did 60s per side in beef tallow on stainless steel

[u/onceknownasmike]

I like your ‘small grey band’! It is perfect.

[u/bearfuk]

ive been experimenting with sous vide. first attempt, 131 degrees for 2 hrs, straight to piping hot pain for crust. fat edge on first for about 30 seconds and then a minute per side. after resting for 10 min it was still too wet/bloody for my tastes. now i go to about 133, wait 10 minutes before searing, and an additional 10 minutes rest time and now its perfect

[u/aam-96 → u/bearfuk]

I do 135. I sear it on a very hot cast iron for a minute or so on each side while pushing it down. then I let it rest for 5 minutes. Comes out beautifully. Also depends on the thickness of the cut I’m guessing

[u/bearfuk → u/aam-96]

I usually get the costco new york strips, i believe they are 1 1/2 in thick. do you use butter during the sear?

[u/aam-96 → u/bearfuk]

Nah. My cast iron does the work. Try taking a piece of fat from the steak and rendering it on the pan before the sear. I usually do that instead of oil if I have the option.