Tried sous vide for the first time on a ribeye last night

I cooked it at 130F for two hours and seared it in cast iron. The texture was spot on but the crust just wasn't there even after 90 seconds a side. Has anyone found a better way to get a good sear without overcooking the inside?

4 comments

4 Comments

sandra_bennett593d ago

Why does it feel like getting a good sear on sous vide steak requires more equipment than a NASA moon landing? I've seen people break out torches, mayo, and even dedicated searing stations while I'm just standing there with a hot pan and hope. At this point I'm half expecting someone to recommend using a flamethrower next.

oscarc121mo ago

Pat that ribeye bone dry with paper towels before it hits the pan. I mean really dry, let it sit uncovered in the fridge for 10 minutes after patting. Also try a touch of mayo on the outside before searing, it gets the crust going faster than oil alone. Keep the cast iron screaming hot, like almost smoking, and give it maybe 45 seconds a side then flip once more.

grantp141mo ago

Yeah the mayo thing always sounded crazy to me but I tried it last week and you're totally right it gets that crust way faster. I used to be a loyal avocado oil guy but the mayo just browns different, I'm converted now.

davis.noah1mo ago

Borrowed a trick from a chef I saw on YouTube where they use a blowtorch after the pan sear. Took my ribeye from the bath, dried it off good, seared it in cast iron for about 45 seconds a side, then hit it with a kitchen torch to finish the crust. Came out perfect, no grey band at all. Not everyone has a torch lying around but it really works if you wanna try it. Have you thought about chilling the steak in the fridge or freezer for a few minutes before searing? Thats another thing Ive heard helps keep the inside from cooking more.

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