For steak(ribeye) lots of salt plus a little freshly ground black pepper, toss it in vacuum sealing bag and seal, I will do that when we get home from the store, in bulk. Then just toss in freezer until you want to cook, and set sous vide for 2h(1h if it's not frozen) at 135°, and once it hits the temp, toss the steak bag in.
Then take out, and let it cool, as much as possible. (I will keep it in the bag, and just run cold water over it while I prepare my side dish)
Set aside 2 tablespoons of butter(kerrygold) for every steak you have(as well as any aromatics) put cast iron pan on stove, with high heat oil(avocado) and get it hot as fuck, I mean HOT as fuck, you WILL set off your smoke alarms if you don't have an actual fume hood. Then toss your (now cold, but cooked) steak onto the pan (save the liquid from the bag) gently press the steak onto the pan, making sure no parts of it warp and stop making contact(I use a good pair of grill gloves for all this, much easier than tongs or a fork) and make sure to get the edges of the steak as well. Then, the internal temp will still be under the 135f that we can get it to, so toss that butter and bag juice, as well as any aromatics into the pan, turn the heat all the way down to medium low, and start spooning that liquid over the steak, making sure to flip it and get the other side. Then just put steak directly onto warmed(warm your fucking plates you monkey) plate, pour a little bit of that butter-steakjuice mixture onto the steak, and serve with kosher salt, a black pepper grinder and ketchup. Also a big cold glass of milk goes perfectly with this.
Tldr
TL;DR for cooking ribeye steak sous vide:
1. Season steak with salt and pepper, vacuum seal in bags, and freeze until ready to cook.
2. Cook sous vide at 135°F for 2 hours (1 hour if not frozen).
3. After cooking, cool in the bag while preparing side dish.
4. Heat cast iron pan with high-heat oil until very hot.
5. Sear the cold, cooked steak on the hot pan, making sure to get the edges.
6. Add butter, bag juice, and aromatics, reduce heat to medium-low, and spoon liquid over the steak.
7. Plate the steak, pour the butter-steakjuice mixture, and serve with salt, pepper, ketchup, and a glass of milk.
You should commit sousvidecide
Why don't you guys like sous vide? The combination of that plus a vacuum sealer is a dream come true.
boiling food in a plastic bag just seems wierd.
There are silicone bags you can get, I just prefer being able to toss my meat straight into the freezer, and then not needing to defrost it.
I'm allergic to silicone you asshole. Are you trying to get people killed?
Yes.
sous vide is just too laboratory-like. I want to feel a connection to the food I'm making. cooking is a human experience and sous vide is robotic.
theres no such thing as "feeling" in cooking. you make good food, or you dont, theres no emotions. are you female?
I don't even eat half the food I make I just like cooking. I don't find any enjoyment in putting meat in a bag and sitting on my ass.
>sous vide
Stopped reading right there. have a nice day.
Sous vide bag juice coagulates into some grey shit the moment it heats up. No thanks
I've been wondering if there's a way to sous vide without the bag? I don't want plastic in my meat, if you know what I mean.
>I've been wondering if there's a way to sous vide without the bag?
then it would just be boiling.
Yes, just turn the burner on low and measure the water temperature. If it's below boiling but above 130F, ideally in the 135-165 range, it's perfect.
It's only boiling if the water is...boiling
Making chicken breast in it rn, maybe I'll make it medium rare
What's the red sauce?
Puree of tomato chutney.
I used to sous vide steak, but it leaves too much moisture in the meat to get a good sear. Reverse sear is a much better option.
Why does Culinaly immediately reject every cooking technique they don’t know, it’s supposed to be about learning and trying
my cooking method/game console/anime/opinion is better than yours
simple as
>ketchup