Small rib-eye

[Roger Burton]

Hi chaps, I bought a (very expensive) piece of ribeye thinking that I might put it into the sous vide, re-thinking this plan and maybe roasting it might be better, it’s about 600gm and 60mm thick ... I prefer rare and my wife medium though we can ”discuss this” ... we don’t eat beef very often but thought we’d splash out, I’d like to serve it with roast potatoes and veg and gravy ie a Sunday roast ... comments very welcome

 

[lastmanstanding]

I remember watching a Heston video on ribeye cooking but I cannot remember where I saw it. But there will be experts here.

 

[epicuric]

Maybe cut in two, so that you can cook yours and your wife's to order. Caseydog is the man to advise on steak cooking sous vide.

 

[TastyReuben]

Maybe cut in two, so that you can cook yours and your wife's to order. TastyReuben is the man to advise on steak cooking sous vide.

Thanks, but not me. I don't own a sous vide machine. caseydog has one, I think, as does someone else (Duck59? Dive Bar Casanova?), but not me.

 

[epicuric]

Thanks, but not me. I don't own a sous vide machine. caseydog has one, I think, as does someone else (Duck59? Dive Bar Casanova?), but not me.

Sorry, I did mean caseydog. My bad, you Yanks all look the same after a few glasses of wine

 

[CookieMonster]

DW likes 'no pink' and I'm more a 'warm red' type
so not only do I cut thick cuts in half, I then slice her half to 1/2 thickness.

super hot sear followed by oven finish at 235'F/115'C

 

[mjd]

I agree with cutting it so you each get the doneness you want.

Here is the recipe I use for steak. I would give it 10 stars if I could.

Savory Garlic Marinated Steaks

 

[Roger Burton]

Thanks all for your excellent advice ... new thought “Beef Wellington” !

 

[Duck59]

Thanks, but not me. I don't own a sous vide machine. caseydog has one, I think, as does someone else (Duck59? Dive Bar Casanova?), but not me.

Not me, guv...

And I've definitely not cooked any meat, either!

 

[caseydog]

I have cooked many ribeye steaks sous vide, but not a rib roast. You can do two steaks at different doneness levels. You set up the circulates for the higher temp, cook the more done steak first, then lower the temp for the second steak (lower thermostat and dump a few ice cubes in the water), and leave the first steak in to stay warm while the second steak cooks. The first steak won't continue to cook. I've never done it, but that's basically how Guga at Sous Vide Everything described it.

I like medium rare, but ribeye does have enough fat to handle medium.

CD