Prime rib eye Sous Vide 59°C for 4 hours
Last Saturday I went to Selfridges on Oxford street (London) while I was browsing for produce and meat, I stumbled upon a fantastic looking piece of American prime rib eye.
Everybody knows that more marbling, leads to more fat, more fat leads to more flavour.
To add to the prospect of an amazing meal it had been dry aged for 20 days. I went out and had them cut me a big ass steak. It’s been a long time that I wanted to cook that kind of meat sous vide, but I always resisted the urge for no other reasons that it’s pretty expensive meat but this time I was decided, I had my trusty Swid at the ready at home and armed with the conviction of success I shelled out the massive amount of money they were asking. I felt a tear ran down my cheek as I was paying.
I know most of you like your meat maybe a bit less cooked than me, but that’s the way I like it. even though this website is called 54°, I don’t cook my meat that low. I like it just shy of 60°C, I decided for 59°C. I seasoned the mammoth piece of beef with a whole lot of salt and pepper and bagged it. No pre-searing, straight to the bag an in the Vacuum sealer.
I checked Baldwin’s table of temperatures to find out how long I should cook that beautiful piece of cow, but the time seemed surprisingly a bit low and I was a bit sceptical, not saying that I don’t trust Mr Baldwin, I was just thinking about how much the meat cost me and I need to be absolutely sure that I wouldn’t take it off the bag and find a half raw meat that I would have to finish cooking the traditional way. The rib eye was so thick that I was convince that a longer cooking time than 2 hours would be necessary, also I was remembering something I read online where the guy cooked a rib eye pretty much the same size of the one I had, I thought about it, got very hungry and set my immersion circulator to 4 hours.
Four hours is a long time, I really hoped that I wouldn’t screw it, first because it’s a very expensive piece of meat and second, I was starving and I was saving myself for the beefy goodness. I let the meat cook ad found myself things to do, like counting the number of hair I had on the back of my hand, touching my nose with the tip of my tongue and other such exciting activities. Finally I heard the buzzer of the circulator announcing the end of the four hours.
I took the meat off the bag, it didn’t look like much, as it’s always the case with sous vide.
The next step was to sear it in a smoking hot cast iron skillet to give a nice and flavourful crust.
I have to say it, even though I keep saying it every time I’m cooking something different sous vide – It was one of the best steak I ever had. I was scared when I cut it open and saw the fat running inside (see image above) I thought that it wouldn’t be edible and would have to waste half the weight of the steak. I tasted it fearingly. The fat was melting in my mouth in a pure beefy flavoured jelly. The meat was extremely tender and cooked perfectly from edge to edge.
Like it’s so often happen to me, I didn’t plan what to eat with it, I get excited with the protein and forget that I need a side or garnish, I went through my pantry and found a bag of noodles. It was fast to cook and effortless so I went for it. I ended up with the perfect TV plate.
I don’t regret shelling out so much money for this piece of meat, I wouldn’t do that everyday, but I know that the next time I have to invest my wages in a nice rib eye I will cook it the exact same way.
English
French
Love it. I did exactly the same last night with the same “best ever steak” results too… Like you, I keep ending up with “best ever” results… This sous vide experience is amazing. I love it.
I just done the same thing cooked my rib eye for 4 hours but lower at 56 degrees. It wasn’t pink at all but was well done it was very tender but not a bit of pink in sight. My swid has been fine untill now it has started to make a loaned noise not sure what coil have happened
Drop an email to the guys at Addelice, they have a pretty good customer service.
Check that there is no air trapped in the waterpump! Usually noisy for a few seconde when starting it but I’ve hade it sound longer and then I just rocked the SWID wich made the bubbles go away and the pump was able to cirkulate water again.
Think U should keep noisy period to a minimum since pumps generally reacts bad to sucking air(if not designed to do just that).
/Frolomp