Recent comments in /f/food

JulieTheGenius t1_jbrv6y0 wrote

Reply to comment by medfreak in [Homemade] Prime Ribeye by cookinwithclint

What is your sous vide method?

I’ve just gotten one and cooked 1 steak. It was ok but definitely have room for improvement. My post sous vide sear was too brief and I needed to up my seasoning but for first run, it was very passable.

I’m planning to sous vide a London broil tomorrow. 🤞🏼👩🏻‍🍳

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fool_on_a_hill t1_jbrt0rt wrote

Reply to comment by Blarfk in [Homemade] Prime Ribeye by cookinwithclint

I understand that you can sous vide a ribeye or filet. I just can't see why you'd want to. It takes longer and the sear isn't as good. So what's the point? I've never had a filet that wasn't tender enough, and ribeye has so much fat that doesn't render with sous vide + quick sear. Sous vide is a hype train and most people that do it long enough eventually dial it back to just using it as a tool that's available when necessary.

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PipeDownNerd t1_jbrqzwa wrote

Reply to [Homemade] Prime Ribeye by cookinwithclint

Personally I prefer fattier cuts to be closer to medium rather than rare to let the fat render more. Leaner cuts like filet mignon, and tenderloin sure the rarer the better, but not for my fatty boys.

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Spcynugg45 t1_jbr8v7k wrote

Reply to [Homemade] Prime Ribeye by cookinwithclint

Excellent char on the outside, good looking temperature. Curious as to how it looks so uneven on the top one compared to the bottom which I assume are halves of the same piece of meat.

Do you think there might be some uneven spots from your heat source or pan?

Either way, looks delicious!

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Blarfk t1_jbqvem9 wrote

Reply to comment by fool_on_a_hill in [Homemade] Prime Ribeye by cookinwithclint

You don't need a blowtorch - you could just use a super hot pan. As he said, it may not get AS good a crust, but it will still be delicious. And you'll be facing that searing issue no matter what cut you use - the torch just allows you to develop crust faster than any other method so that the inside doesn't cook any more, which you'll want to do with any cut you sous vide.

You could totally also do it with a filet by the way.

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