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Sous Vide Prime Rib Steak

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GlennM
GlennM Posts: 1,365
in EggHead Forum
I am going to drop a nice thick cut prime rib steak in the water this afternoon. What I am thinking is seasoned lightly and swimming for an hour or two at 125. Finish on the egg at flat out temp with a few apple chips. Any tips or does this sound right?
In the bush just East of Cambridge,Ontario 
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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
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    I don't usually think of beef and apple wood going together, but the plan sounds solid. The usual suspects with beef are oak, mesquite, hickory to some extent....stronger flavored woods.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    The steak will be great. Tough to get a lot of smoke when you are going full blast so I usually don't add any at all. The lump gives it just enough in the 2 minutes it's in there
    Keepin' It Weird in The ATX FBTX
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  • GlennM
    GlennM Posts: 1,365
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    Is an hour or two enough? If I went longer would it make a difference?
    In the bush just East of Cambridge,Ontario 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    GlennM said:
    Is an hour or two enough? If I went longer would it make a difference?
    I do an hour at 130 ish and it works great. If it's real thick then 2+. Don't leave it in more than 4 hrs if you are under 140 (not safe and 140 is way too high for good steak.


    Keepin' It Weird in The ATX FBTX
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  • billybon
    billybon Posts: 213
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    GlennM said:
    I am going to drop a nice thick cut prime rib steak in the water this afternoon. What I am thinking is seasoned lightly and swimming for an hour or two at 125. Finish on the egg at flat out temp with a few apple chips. Any tips or does this sound right?
    I would suggest cold smoking the steak in advance of bagging for the SV cook as you will not get much smoke from the short searing time. I use a piece of Japanese cherry wood sticks for about one hour before bagging.
    http://korin.com/Smoke-Wood-Sticks-Cherry
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  • GlennM
    GlennM Posts: 1,365
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    Well, I left it in the water for 2hours and it was delicious. Was more moist than a direct grilled steak. I may try a chateau briand next, that would be fantastic done this way has anyone tried it yet?
    In the bush just East of Cambridge,Ontario 
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