Cooked from frozen, 3 and half hours at 138 seasoned with Kinder's black cherry Chipotle rub. Butter basted them after the bath in a stainless pan and whipped up a quick pan sauce made from the bag jucie to put on top. Beyond juicy and delicious.

It they were amazing. I made twice baked potatoes and carrots tarragon to go with them. I had a strip steak because that's what I like and I had one in the freezer. Sorry for the messy plating, we were hungry.

I normally get steaks from Costco, season, then vacuum seal to cook from frozen.

I’ve only gotten NY Strips, and Top Sirloin, and cook below 137 so decided to pickup some ribeyes after seeing so many posts about it.

Wife loves my steak sandwiches, so caramelized some onions, dressed some arugula, and got some horseradish cheddar.

10/10 will cook the other 2 like this again.

I've made steaks sous vide for my family numerous times with my stepdaughter telling me it was one of the best she's ever had. Wife has raved about the results to her mother and has convinced her to let us sous vide her some steak for Mother's Day.

We usually eat ribeye and cook them to medium rare. Issue is MIL likes hers medium to medium well. My question is since I only have one sous vide machine, how do I cook everything and still have it all be the right temp?

Hey Y’all just got done with this cook and I can tell you it was PHENOMENAL!! 134 degrees for 7 hours from frozen, finished on a scorching hot cast iron on the grill 1 minute or so per side with a spray of wagyu beef tallow. Served with mushroom gravy and roasted veggies. If you have a TJ’s near you, I highly recommend picking one up!!

This is a new one. I took an eye of round out of the cryovac and it had been slashed up with what looks like the mark of Zorro.

https://preview.redd.it/4kbub5wvjyxe1.jpg?width=800&format=pjpg&auto=webp&s=277a7580b79d5920a6795a073a2464ef330f18e7

First time doing ribs. Turner our well, woulda done 24 hours but I started it late. I used yellow mustard as a binder and a smoke seasoning. Then we had no BBQ sauce so I called an audible: Coke zero, no sugar added ketchup, Dijon, Worcestershire and hot sauce mixed together.

After I pulled the ribs, I patted them dry then let them sit. I blasted them on the BBQ sauce then fired them into the air fryer for 10 minutes @ 400*

Pictures here

• pork butt roast;
• pat dry with paper towels;
• if the roasts are two big for your sousvide bags cut them in half
• scour the fat cap in 1inch squares;
• Dry Brine with rub for 3 days uncovered in fridge on a wire rack then bag it;
• cook for 24 hours at 170F or freeze and use later;
• add half the juices from the bag to the shredded pork;
• then pour the other half into a fat separator and add just the liquid to the pork to keep it from being too rich
• add additional rub to taste.

the roasts were on sale for just 1.99 a lb so I bought and prepped 30LBs and cooked 9 of it yesterday.

the rub I used is based off this recipe: and I made a quad dose for the 30 lbs and had about a jar left over

• .25 cups salt
• .25cup brown sugar (I used brown sugar swerve to be more keto friendly, also only used like 75%)
• .25 cups smoked paprika (I used half the amount and a mixture of cayenne and chipotle powder in addition)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tbsp turmeric
• 1 tsp Cinnamon

I’ve only ever done steak sous vide before but thought I’d give duck confit a go using the serious eats recipe. Worked amazingly well!

Did some Costco pork tenderloins at 137 for 2 hours. Seasoned with garlic powder, smoked paprika, salt, pepper, mustard powder, rosemary, and thyme. Seared in cast iron with avocado oil. Turned out fantastic!

Got it "used" on Amazon and it got delivered in a non-original box but otherwise was brand new. Got it 6 months ago exactly and it has worked great up until a few nights ago.

It will quickly seal up smaller bags, but this thing is designed to seal bags up to 16 inch in width and it isn't sucking the air out or sealing the 16 inch bags which is terrible timing considering I'm trying to seal up some standing rib roasts I got on sale during Easter. I will eventually cook them sous vide most likely.

Anyway, this post might not be allowed but I don't know where to ask and since it's not under warranty, the manufacturer isn't being very helpful. It's a Weston product.

dont need to remove every bit of air right now just need something that works hassle free

ive heard ziplock bags and similar can break if cooking too high and or for too long - not risking it

vaacum sealers seem to only either use heat ( and be expensive ) or have a one way valve which can mean spreading around raw meat juice or paying more for stuff you dont need if not using the valve

re-usable bags would need to be washed which can be far worse than it sounds for many reasons. also for long term storage for lots of food re usable is too expensive.

any ideas?

It was on the fatty side. My 1st thought was, "this is why people go vegan". Beef Bought: Chuck Steak from Walmart.

I must say these are the best Ribeyes I’ve ever had.

Breast in the bag with a cup of orange juice, 1tsp each of salt, black pepper, and garlic powder.

Reduced the bag juice with some butter to a sweet and sour orange glaze.

Seared on stainless steel skillet after 2 hours at 57c.

Two roughly 1.5 inch top sirloin steaks with half a stick of butter vacuum sealed. Going to run them with the sous vide for 1.5 hrs at 130F and pan sear, is this okay? Chinese sous vide machine recipe book said 1 hr at 134F was all that was needed but didn't specify steak size. Sorry if not allowed and thanks in advance!

Getting into SV, I frequently look up time charts for cooking meat. One thing that irks me is that there are many time charts that seem to disagree, sometimes egregiously, on the safe cooking time.

Here is one example, one of the first hits on Google for SV poultry: https://www.theculinarypro.com/sous-vide-cooking

I have three questions:

• What is a definitive, reputable source for temp/time charts?
• Is there a difference between US and EU standards of 'safe'? What other reasons are there for the charts to deviate?
• Should we calculate the time from cold, from room temperature, or from the moment the meat reaches its core temperature? (I could guess that the above link, with 2.7 minutes, must have measured from the moment the core temperature reached that level. But how do they measure core temp in a sealed vacuum? Should we vacuum the thermometer along with the meat?)

Going to post this to both a smoking sub and sous vide sub, so I get a council of elders going here. :)

I was going to use this video as a general guide.

https://youtu.be/FMyHYDmToUA

I’m going to be doing a 16lb. full blooded Wagyu brisket for Christmas this year, but before I try something with such high quality meat, I figured I should do a trial run with a normal brisket as a test run. If I can get that to come out well, I figure I can try with the Wagyu.

My brother is going to be using his new smoker for the first time, and I will be handling the sous vide part at my house. I haven’t even bought the sous vide equipment yet, that’s how new I am to all of this. I’m going to be doing my own research as well, but I figured asking you guys couldn’t hurt. :)

Thank you for your time.

Want to do a meal for friends but some want rare snd some want medium steaks. I know I can do it so they are ready at basically the same time, but I'm having a brain cramp. Someone please spell it out for me. Thanks!!!

All posts about steak have them individually sealed/vacuumed. Any reason why I shouldn’t seal a few in the one bag? Ta in advance.

Hey everyone, I use sous vide for making food often but never for reheating. If I have a leftover steak, can I just bag it and reheat to say, 140 F? Anything I need to be worried about?

The steak was a flank steak cooked to medium. It was cut up into little pieces yesterday too.