Sous Vide Prime Rib Steak

GlennM · November 2012

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?

Mighty_Quinn · November 2012

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.

The Cen-Tex Smoker · November 2012

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

GlennM · November 2012

Is an hour or two enough? If I went longer would it make a difference?

The Cen-Tex Smoker · November 2012

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.

billybon · November 2012

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

GlennM · November 2012

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?

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Sous Vide Prime Rib Steak

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