Sous Vide

[Mortenson]

For Christmas dinner I got a 5.5 lb ribeye roast. Here's what I want to do. Don't own any of the fancy equipment, so plan to put it in a freezer bag and then onto the stove top water bath set around 133 for 6 to 8 hours. Then sear it afterwards. Will this work, or a sure-fire way to ruin a nice piece of meat?

 

[Catscratch]

No clue if that will work. I'm picturing another story like Bill's on the Amish thread. Go for it!

 

[Jerry-B-WI]

I think a official sous vide also gently circulates the water. Your freezer bag sitting on the bottom of the pan might melt.

I'd throw it on the rotisserie on the grill.

 

[gjs4]

We love our sous vide.....hanger steak, red wine and rosemary....all day, then flash seer with salt and pepper. Super duper for venison as well.

 

[Bill]

No clue if that will work. I'm picturing another story like Bill's on the Amish thread. Go for it!

Don't do it....I ate my first solid meal for dinner today.

 

[T-Max]

In theory it would work. Couple challenges I see is the sous vide circulates the water and I think that is key. Also, unless you can keep the water exactly 133, you won’t know what the internal is. That’s the beauty of sous vide, it is exact. I would put a thermometer in it and oven that sucker. Still a great way to do it.


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[Mortenson]

Thanks guys. Oven it is!!

 

[Brian662]

Reverse sear in the oven with a butter crust and it should be money!
Reverse sear is key to even cooking throughout, IMO. Cook to 125°F internal and then crank oven to 500° and sear, then let it rest tented with foil for 30-40 minutes before carving.

 

[omicron1792]

Sous vide is best way to cook meat imo. Then just cast iron sear in butter after. Perfect.

 

[Mortenson]

Ok we're rockin. I'll pull it at 115 I guess and then get ready for the sear. Alton Brown cookbook says turn the oven to self clean to get it hot enough, lol. Have a napa cab breathing. Meanwhile bloody marys with a miller light back.

 

[RGrizzzz]

For Christmas dinner I got a 5.5 lb ribeye roast. Here's what I want to do. Don't own any of the fancy equipment, so plan to put it in a freezer bag and then onto the stove top water bath set around 133 for 6 to 8 hours. Then sear it afterwards. Will this work, or a sure-fire way to ruin a nice piece of meat?

An immersion circulator doesn't have to be expensive. The ANOVA brand ones are way overpriced now. Amazon has some knockoffs and Monoprice has their Strata line that lists at $80 and can be found on sale.

I found a brand new ANOVA and container on FB marketplace for $60 that now stays at camp. Hunt around and you can find a deal on one.

 

[T-Max]

Ok we're rockin. I'll pull it at 115 I guess and then get ready for the sear. Alton Brown cookbook says turn the oven to self clean to get it hot enough, lol. Have a napa cab breathing. Meanwhile bloody marys with a miller light back.

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My invite must have gotten lost in the mail. Maybe next time…


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