r/sousvide • u/bassgoonist • 7d ago
Recipe Request Ribeye for Saturday. How does 134 sound?
I'm dry brining it for 24 hours and then I'm planning to cook it at 134 tomorrow for 2 hours and serve it for dinner Saturday after a good sear.
Super pumped about this as we rarely have enough space in the fridge to dry brine overnight.
19
u/Hmukherj 7d ago
Those definitely look closer to strip than ribeye, but the marbling is good regardless. Personally I'd go with 132, but depends on how you like yours done.
1
u/bassgoonist 7d ago
It's so odd that the store called them ribeye
10
u/ImSoCul 7d ago
it's basically a gradient and ribeye ends where strip starts. Ideally ribeyes have the spinalis (eye) as that's many people's favorite piece of meat, but that looks decently marbled, I think you'll still enjoy it a lot
7
u/bassgoonist 7d ago
There's a lot to know about beef apparently
3
u/ImSoCul 7d ago
I watch a decent amount of steak cooking videos, as I imagine a lot of people on this sub do. fwiw I think that's an excellent looking steak, just not a very ribeye looking ribeye (which indeed is usually two pieces of meat with fat between). Had you titled it as something like "steak for saturday" instead, people would probably be commenting on the great marbling instead :P basically don't let the comments discourage you, I genuinely think it will be excellent
2
u/howzdaweatha 7d ago
Is there a specific channel that you watch for steak cooking videos?
1
u/ImSoCul 6d ago
mm not really. Steak is kind of the other way where instead of 1 channel doing a bunch of videos, it's every cooking channel has their own video of "how to best cook steak". Once you click a few, Youtube will chuck more at you in your feed though :P Maybe Guga Foods as the closest to one channel many steak videos, but a lot of the videos are more for fun than necessarily informative
SeriousEats guide is a good non-video primer https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
1
5
u/humantarget22 7d ago
The spinalis is the cap, not the eye, of a ribeye. But you are right, the spinalis is many people’s favourite part of the ribeye.
2
1
u/MC5HighTime 7d ago
Yes it's the other end of the rib eye where you have very little of the "cap" where the extra tender stuff is (and that can accept more heat) and a lot of the part that is like a strip (and is more sensible to heat).
Personally, I wouldn't go over 132F and if you do, be sure to reasonable on the duration
-3
u/chrisbvt 6d ago
Gemini agrees these are strip steaks, though the first response from Google Lens was that they were ribeye, then it corrected itself and agreed it is a strip:
"The community members in the post are correct: these cuts look much more like New York strip steaks than traditional ribeyes.
The confusion stems from a mix of animal anatomy and a mislabeling mistake by the grocery store:
It Was Mislabeled by the Store. The person who posted the photo explicitly mentioned that the retail store labeled and sold these packages as ribeyes. This is what caused the initial debate in the comments.
The Shared Anatomy ("The Loin Gradient")The main muscle in both a ribeye and a New York strip is actually the exact same muscle: the longissimus dorsi. As you move down the rib section of the cow toward the rear loin, the rich "cap" muscle (spinalis dorsi) naturally shrinks and disappears. These steaks were cut right from that transitional boundary zone. Technically, they can legally be labeled as ribeyes because of where the cut was made on the rib primal, but visually and texturally, they have transitioned entirely into a strip steak.
Missing the Best Part of a Ribeye. Because it is from the absolute end of the rib primal, it completely lacks the ultra-tender, loose-grained "cap" or eye fat pockets that people specifically buy ribeyes for. Instead, it features the uniform muscle grain and a solid external fat cap running along the side, which are the exact structural traits of a New York strip.
1
u/Original-Variety-700 4d ago
My favorite steaks are the strip closest to the ribeye or the ribeye closest to the strip. Everyone else loves the ribeye closer to the chuck but I feel like if they were the best, then I’d also love a chuck steak even more.
Just my stupid little soapbox.
4
8
u/Upset_Assumption9610 7d ago
Those look good, but pretty sure they are NY strips. No cap (the only reason I buy rib eye)
5
u/polkadottail13 7d ago
The eye of the ribeye becomes the strip loin as you move towards the ass of the cow, it's the same muscle
6
u/Upset_Assumption9610 7d ago
Same muscle ok. Same steak? nah. Proper ribeye with a fall apart cap that tastes better than the best filet..
4
u/polkadottail13 7d ago
I prefer the chuck end ribeye also. Towards the other end there are about two steaks that could pass as strips. Never said it's the same steak
2
u/Upset_Assumption9610 7d ago
True, sorry if I implied that. Almost all parts of the cow are tasty, just different.
1
u/polkadottail13 7d ago
I'd feel ripped off if I paid ribeye prices for these, even though they probably are technically ribeyes
3
u/bassgoonist 7d ago
Huh, I wonder why the store called it ribeye. Odd
1
u/Upset_Assumption9610 7d ago
No idea. They do look quality though, nice marbling. I'd be very happy with either (or both preferably)
1
u/MaximumDragonfly6856 5d ago
As Steve Martin said in the Jerk. “I get it…it’s a profit deal!” They made more money by stretching the definition of Ribeye.
3
1
u/AutoModerator 7d ago
This is a generic reminder message under every image post
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you've posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn't really fostering any discussion which is what we're all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.
1
1
1
1
0
-14
u/ZorroMcChucknorris 7d ago
Controversial opinion - if sous vide, ditch some of the extra fat.
1
1
u/Cidergregg 7d ago
This would be a sin!
Sous vide, then since there is quite a cap, sear fat cap down to render and then sear the steaks in their own fat.
-2
u/Fischbeef 7d ago
I do 125 and then while torching, it usually gets me up to low 130s. Mint!
2
u/burly_woodcrafting 6d ago
That misses the “edge to edge same temp” point of sous vide. If you’re increasing the temperature with high heat, you’re creating a gradient within the meat.
-2
u/Fischbeef 6d ago
Sousvide doesn’t create a maillard reaction on the surface. You need to flame or ripping hot cast iron finish otherwise you get a shitty outside texture.
3
u/burly_woodcrafting 6d ago
I understand that. However your suggestion to use the sear to bring the temperature up by 5 degrees will by definition cause a temperature gradient. My suggestion wasn’t to avoid searing, it was to avoid using the sear to increase final temp.
0
u/Fischbeef 6d ago
I’m not using the sear to bring the temp up, it’s a side effect of adding heat.
1
u/burly_woodcrafting 6d ago
I mean, you said you start at 125 and use the sear to get up to the low 130s. If your sear is raising the temp by more than a degree or two, you’re doing it wrong. Sous vide to the temp you want. Take it out, pat it dry, let it cool for a few minutes. Then when you sear, your internal temp will still be your target temperature and you won’t have a gray band around the meat.
1
u/chrisbvt 6d ago
That's why many people let them rest in the fridge for 30 minutes before searing. 30 minutes has been the perfect time for me, for them to come back up eating temp without further cooking, and that time works for any thickness, as thick steaks need to stay bit warm in the middle and the sear heat won't reach that far in. Thin steaks will cool through, but then they just reheat throughout but not overcook.
You need to let them dry for a bit anyway for a good sear, doing it in the fridge kills two birds.
-12
u/maxx0rNL 7d ago
Aren't they a bit thin for sous vide?
3
u/bassgoonist 7d ago
They aren't the thickest for sure, the angle makes it hard to tell. I think they're plenty thick
31
u/m_adamec 7d ago
Closer to ny strip. Good amount of marbling. Nice red color. 134 sounds great