These prime ribeyes have been drying in the fridge with a little bit of Montreal steak seasoning for two days. They are about 1.5" thick. From what I've been reading, to render the fat I need to sous vide them for at least two hours at 137°F. Does that sound right? Should I go longer? After the sous vide, I'm going to sear them in a cast-iron using avocado oil and then baste them with Kerry Gold butter. Thanks for the help!
by TelaPiper
5 Comments
Ribeyes? My personal go-to is 1:30 or 2:00 at 137F. Chimney sear on the flames of hell for one minute let side after that.
What happens if I sous vide longer than 2 hours?
135 for a min of 2 hours is what I would do. Then sear in a cast iron skillet with butter.
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137 for 2ish hours is my personal favorite for ribeyes, but you can play around and find your preference. I recommend either an ice bath or throwing them in the fridge for 15 or so minutes after the sous vide so you don’t overcook them with the sear, it’s very easy to overcook when you’re searing and butter basting