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Not So Successful SV Beef Filet

smbishop
smbishop Posts: 3,061
in EggHead Forum
A couple of weeks ago I SV'd for 4 hours at 131, with great results.  Yesterday, not so much.  It seemed to be mushy, not much texture.  The salad and potato's were good!








Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Looks great! Different grade/size?
    Visalia, Ca @lkapigian
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  • smbishop
    smbishop Posts: 3,061
    lkapigian said:
    Looks great! Different grade/size?
    A bit smaller, 2 hours may have been a better choice...

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • NorthPilot06
    NorthPilot06 Posts: 1,179
    I’ve heard that too long of SV may alter the texture of meat, but I haven’t run into that before. 

    FWIW, I tend to SV steaks for 1-1.25 hours if in the fridge, ~2 from frozen
    DFW - 1 LGBE & Happy to Adopt More...
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  • YukonRon
    YukonRon Posts: 17,261
    I did a SV thick ribeye this evening. Very disappointed with the results, and have been with most beef cooks.
    Only one I liked was a chuckie. I think I am done with SV and beef.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • RRP
    RRP Posts: 26,455
    YukonRon said:
    I did a SV thick ribeye this evening. Very disappointed with the results, and have been with most beef cooks.
    Only one I liked was a chuckie. I think I am done with SV and beef.
    I know where you are coming from...BUT I kept trying and am winning 70-30 now! I keep some crude records but so many of the "30" failures seem to point to that piece of  meat and not any that I had dry aged myself. That make sense? 
    Re-gasketing the USA one yard at a time 
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  • bigworm
    bigworm Posts: 20
    I would suggest four hours was too long for a piece of meat that size. 

    This video shows an experiment of cooking times with sous vide. On a side note, this channel is great for anything sous vide related, and his other channel (Guga Foods) is even better because it's everything food related.


    https://youtu.be/d3wB68py1A0
    Large and a MM
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  • GregW
    GregW Posts: 2,678
    edited October 2019
    YukonRon said:
    I did a SV thick ribeye this evening. Very disappointed with the results, and have been with most beef cooks.
    Only one I liked was a chuckie. I think I am done with SV and beef.
    I've done ribeye several times, each time I was disappointed. For me the problem is a ribeye is fairly fatty and the SV does not render any fat. The brief sear on the egg is not enough to render fat either.
    I think using a SV setup to cook a ribeye is a lot like using a photo scanner to duplicate the Mona Lisa. At first glance, based on appearance, they both look great, but both lack the depth and complexity of their respective originals.

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  • dmchicago
    dmchicago Posts: 4,519
    Read this for the best sous vide steak guide available.

    https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

    I did a SV Prime Grade Tenderloin tonight and it was excellent. 

    I do SV steak almost exclusively now and ALWAYS have excellent results. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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