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longissimus dorsi + spinalis dorsi.

Called a Scotch Fillet where I am

I guess if you have a blowtorch and you're into super tender meat..

it's still raw ...

I have tried every steak preparation method both by myself and at some of the so called "best restaurants". To me nothing tastes better than a properly seared steak after 60-90 minutes sous vide. Again to each their own.

Excuse my ignorance but does indirect just mean something like an oven or grill that heats the air around the food instead of the surface the food is on?

Huh? Sous vide ribeye can be absolutely amazing.

Miller’s All Day, Charleston SC

Reverse sear tastes like roast, SV makes the meat soft muddles the flavors and lacks overall texture. I have tried everything from 30 minutes to 8 hours, I have faux, aged, warm aged, did the 103 followed by 120, you name it, I have done it. Literally hundreds of steaks

I think it’s how they market the eye. The part in the middle, under the fat and cap.

The hell is a ribeye fillet?

Hell yeah, lol.

You lost me at the end, sorry

That looks really good. I’d eat it. Was it home cooked or at a restaurant?

I love this from our Thai take-away. Would love to make it myself, but I cant come close to this level :(

Keep the reverse sear under 50 minutes. My sweet spot is 45 minutes as long as the temp is below 115. Then seat. But yea anything over an hour gives that roast like taste/texture.

Homemade? What breed and how old was it? Steer/heifer?

I don't see how Sous Vide tastes like Roast unless you are keeping your meat for very long hours under high temps. Either way to each their own.

eww don't sous vide a ribeye. Sous vide shines with lean/tough cuts. In terms of "restaurant" cuts, I'd only sous vide a NY strip, and even then, only if it's a cheap grocery store cut. Fatty or tender cuts (ribeye, filet) are just gonna be nasty. A filet gets way too slimey since its already super tender, and a ribeye has too much fat that doesn't render. And it's way harder to get a good sear with sous vide.

Looks great. Almost a sous vide result.

If you can, buy a Bluetooth meat thermometer and try cooking a steak directly from frozen.

Sear the outside directly from frozen, then cook the steak at a low temp in the oven and you can get a very even and perfectly cooked steak every time

Lol, it's all good, as long as the food was tasty. A stray hair is fine when it's your own cooking. When you're at a restaurant, it's a different story, you know its someone else's.

Just testing a steak out on a cast iron is a fun experience. You learn how hot to make the pan, the right oils that work with certain herbs/seasonings. You just wing it until you find that sweet spot where you can make a steak for anyone whether they want it seared and bloody, or medium with just a bit of rare. Then getting into medium rare and well done is another game of it's own.

I'd say practice different techniques on cheap steaks and work your way up to more prime cuts. Everyone has their own way of cooking their meat, but it's hard to find that moment you just know, "Oh that much heat, oh that much oil, maybe not that long next time, etc." Cooking shouldn't be made to take serious when it's truly an artist adventure of making something for someone else.

Mostly what folks on the sousvide Reddit preach.

honest question, is this like.. science, research, or experience on your part?