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fool_on_a_hill t1_jbq9asz wrote

Reply to comment by ttystikk in [Homemade] Prime Ribeye by cookinwithclint

eww don't sous vide a ribeye. Sous vide shines with lean/tough cuts. In terms of "restaurant" cuts, I'd only sous vide a NY strip, and even then, only if it's a cheap grocery store cut. Fatty or tender cuts (ribeye, filet) are just gonna be nasty. A filet gets way too slimey since its already super tender, and a ribeye has too much fat that doesn't render. And it's way harder to get a good sear with sous vide.

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Blarfk t1_jbqpjqp wrote

Huh? Sous vide ribeye can be absolutely amazing.

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fool_on_a_hill t1_jbqtbzw wrote

I guess if you have a blowtorch and you're into super tender meat..

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Blarfk t1_jbqvem9 wrote

You don't need a blowtorch - you could just use a super hot pan. As he said, it may not get AS good a crust, but it will still be delicious. And you'll be facing that searing issue no matter what cut you use - the torch just allows you to develop crust faster than any other method so that the inside doesn't cook any more, which you'll want to do with any cut you sous vide.

You could totally also do it with a filet by the way.

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fool_on_a_hill t1_jbrt0rt wrote

I understand that you can sous vide a ribeye or filet. I just can't see why you'd want to. It takes longer and the sear isn't as good. So what's the point? I've never had a filet that wasn't tender enough, and ribeye has so much fat that doesn't render with sous vide + quick sear. Sous vide is a hype train and most people that do it long enough eventually dial it back to just using it as a tool that's available when necessary.

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Blarfk t1_jbszlxj wrote

Because it’s easy to overcook them if you use the traditional method and doing them sous vide allows you to dial in the exact doneness that you want without worrying about it.

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fool_on_a_hill t1_jc0vwl5 wrote

>it’s easy to overcook them if you use the traditional method

I guess if you don't have a thermometer?

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Blarfk t1_jc1xrmn wrote

Themometers aren't fullproof, especially with filets.

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