Rant: My attempt at a 'perfect' sous vide steak ended in a soggy mess

Honestly, I followed a popular recipe for a 2-inch ribeye at 137 degrees for 2 hours, but the fat didn't render and the sear just steamed it. Tbh, I think the hype around sous vide for every cut is way overblown. Has anyone else had better luck with just a cast iron and a thermometer for a good ribeye?

3 comments

3 Comments

king.derek1mo ago

My local butcher told me he only uses sous vide for lean cuts like filet. The internet turned it into a one-size-fits-all solution, which is how we end up with steamed ribeyes. Sometimes the simple tool for the simple job is the right one.

tyler_wilson1mo ago

Yeah, I just dry brine and reverse sear now... works every time.

holly_sanchez751mo ago

Feel your pain, that exact thing happened to me. Honestly, sous vide is terrible for a fatty ribeye, it just turns it into a weird wet sponge. Ngl, I gave up on it for steaks and only use my cast iron now. The crust is way better and you actually get that fat to melt properly.

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