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Tomahawk ribeye.
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ClarkPrecast
Posts: 17
Question: have a 30 day aged tomahawk ribeye to cook tonight. I have barrowed a sous vide, but have never cooked with one.
Should I just go reverse sear(proven results) or does the sous vide really put out a great steak?
Thanks in advance for for any help.
Should I just go reverse sear(proven results) or does the sous vide really put out a great steak?
Thanks in advance for for any help.
Comments
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Personally I am not a fan of sous vide steaks.
Whereas reverse sear never lets me down.
My .02Highland, MI
L BGE, Primo, and a KJ Jr -
Haven't tried Sous Vide, but I'm a big believer in Reverse Sear.Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen
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I have a sous vide. Reverse sear all the way!Canton, GA
LBGE, Joe Jr., 28” Blackstone -
Stick to your wheelhouse.
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Do reverse sear for a steak that special“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
FWIW I really only like sv on cheaper cuts of beef it can make them taste pot roasty imo“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Ditto on using SV on a less tender steak. Reverse sear is my go to on a rib eye after the steak has come up to room temperature.Hans61 said:FWIW I really only like sv on cheaper cuts of beef it can make them taste pot roasty imoAny road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Sounds like too high quality of a steak to practice on, stick with RS for this cook. But, for me, SV gives equal (or superior) results with less effort.
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Waiting on pictures....patiently I might add.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
The benefit I gain from SV is the time cushion that allows me to prepare sides, watch the game, drink an extra beer....and my SV will not over cook. Very flexible. I do prefer the RS all else held equal.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
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Same here. Tried SV several times at different temps and length of time. GREAT appearance, mediocre flavor. Reverse sear is pretty close on appearance, but much better flavor-wise.RRog17 said:I have a sous vide. Reverse sear all the way!South SLO County -
And?.....
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Reverse sear......................and with pictures!John in the Willamette Valley of Oregon
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Sous Vide short ribs and save that aged rib eye for what you know.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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