Bone-in Ribeye Steak SV Temp

Hello Everyone,

I usually pre-cook my Rib-eye steak (1Kg) sous-vide at 53°C for 24 hours (rare) before freezing it and turn out to be a bit overcooked when I reheat it any tips on how I could fix that? should I lower the temperature and/or the cooking time?

I usually reheat it at the same temperature and then shortly grill it.

Thank you so much for your advices!

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brian_martin2001

Before your question can be answered accurately, more informant is needed. You say the mass of the meat, but that is not as impeach as the thickness. How thick is/are your rib eye(s)? This next question is out of curiosity: why 24 hours? Add rib eye is a tender cut, it just needs to get to 54°C at the core and then you're good, unless this is a massively thick cut. I really wouldn't cook longer than 2 hours, unless it's crazily thick. Once you take it out of the water bath, do you sear it? Last, what do you do to re-heat it?

tshewman

Uncertain why you are freezing it after....??? Serving as a roast, or individual steaks? FWIW, I've done the PR roast (and cut into steaks after) a few different ways, 53-55C for 6 & 8 hours, delicious, but the 8 hour was nicer. 50C (blame heston and Chris :-)..) for 24 hrs, the best. I've also coated with fishsauce for 2-3 days AND preseared (and without fish sauce and presearing). Each time he fishsauce and pre-searing won (not my tastebuds, same diners - advantage of family members and friends sometimes). Each roast was 2-4 bone thickness, majority were 2 bone. Hope that helps.

Nicolas_102795

The cut is generally around 4 cm I would say and after unfreezing it in a bath of the same temperature as I cooked it (usually 53°C) I sear it or grill it. I'have seen recipes with 24 hours I didnt try shorter time (yet).

Nicolas_102795

Individual steak, I freeze it for practical reasons I d'ont always have time to prepare food like this when I have unexpected guests. should I try shorter cooking time?

brian_martin2001

Ok, for something that thick, I'd go three to four hours, five hours tops. When you sear/grill it, make sure you're at 280°C or higher, because you don't want to cook the meat, you want to just get that nice seared crust on the outside. When you thaw them out, don't put them in a water bath, thaw them in the refrigerator. When you sear them, don't let them get warm, the colder they are, the more they will resist overcooking. I don't know what the recipes you've been reading are, but they sound off to me. Try these suggestions, and see if they turn out any better.

tshewman

Yes if cooking an individual rib eye steak a much shorter time. Can vary depending on thickness (eg an hour for an inch).

Nicolas_102795

Maybe the recipe weren't for individual rib? I don't know thank I will try shorter time for sure next time.

Nicolas_102795

Thank you! I will try shorter time!