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Internal Temp

Michael_392065

Ok, I'm sure I'm going to get blasted for asking....

If I put a 16oz. bone-in Ribeye in 123 degree water, how do I know when the internal temp is reached? Is it just a timing?

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Comments

Brandon_Byrd_40557

It depends on how thick it is. Doug Baldwin has a number of great charts on his website. Polyscience has a sous vide app for iOS devices that will also do the relevant calculations for you. Also, that's a very low temperature. You shouldn't let it go too long, as it will not kill all the pathogens, but instead just hang out in the danger zone. To minimize risk, I'd do a hard sear on all edges (or deep fry) first to kill any surface bacteria, then chill the steak down, bag, and cook SV.

tshewman

I would tend to agree with @Brandon_Byrd_40557 wrt temp. Thickness will essentially dictate time.

fisher23

Not sure why you want to cook in the danger zone but it's your cook. If you really want to do that I would suggest getting a sous vide thermometer. Thermoworks makes a very good one, ThermaQ. You're going to need some sous vide tape too, it's a closed cell foam that has adhesive on one side that is attached to the outside of the bag. The thermocouple probe is inserted through the foam into the center of your ribeye. The biggest problem with using the charts are that because you're cooking in the danger zone, 123° F isn't listed. I would definitely do a pre-sear as Brandon stated.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

all of below is important stuff ....BUT seriously consider this just for your enjoyment........the beauty of a rib-eye is that it's marbled with fat, to get that maximum flavor you need to bring that fat almost to the melting point....I love a 129F filet but, I cook my rib-eyes with a Pre sear and a post sear, SV at 136F, believe me it's still rare. IMHO a 123F rib-eye will be inedible..

Michael_392065

Thank you so much. I'm just getting started, hence my ignorance regarding temperatures. I guess my confusion is how a large cut of meat cooks through consistently.

Michael_392065

Thank you for replying. I just threw that temp out as an example. I really appreciate you feedback. I can't wait to get started.

Michael_392065

Thank you for you response. Valuable feedback which I will use.

fisher23

Your answer is yes, it is timing at that temperature. Chefsteps has a great sous vide class that will guide you through the basics. Brandon Byrd gave you a link to Dr. Baldwin's (@DouglasBaldwin_31850 )website which has some great time and temperature charts, he also has a book that I highly recommend, "Sous Vide for the Home Cook". Additionally, the Joule app will help you as well. Here are some screen shot of the latest beta version, here it gives you a visual reference, at you preferred doneness, then you select the thickness and whether it is fresh or frozen and the app will set Joule's time a temperature for you: (1 inch, at 133°F, steak 1 hour)