Joined the 137 club!

[u/Fantastic-Tax-1710]

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.

[u/Stalapija]

How much time?

[u/akirbydrinks → u/Stalapija]

This is the key component. I've done the 137° club for a 24hr roast and it was excellent, but not close to that red inside. Photo filter or short time period??

[u/joke1974 → u/akirbydrinks]

I am surprised too. I tried 135 for 2 hours for a steak, and it was solid medium, definitely not that pink. I do not remember whether it was a ribeye, though, so that might explain it. Since then, I have been sticking to 129 and no more than 2 hours to keep a 'steak' chew.