Ribeye steak question

Dawgtired · January 25

Lately I’ve been cooking steaks in my Sous vide and searing them in a cast iron skillet and a torch. So my question is… does anyone smoke a steak low and slow, then Sous vide? If so, I’d love to hear what your process is. Thanks in advance!!!!

JohnInCarolina · January 25

I’m not sure I understand how this would work. You wouldn’t get any crust that way.

If what you want is a steak with more smoke, I’d just recommend low and slow and then a sear to finish.

lkapigian · January 25

JohnInCarolina said:

I’m not sure I understand how this would work. You wouldn’t get any crust that way.

If what you want is a steak with more smoke, I’d just recommend low and slow and then a sear to finish.

I agree, I’ve done Sous Vide and steaks are perfect but for smoke, reverse sear …..on another note, for a chuck roast , smoke for a couple hours , sous vide 24 hours then sear

Dawgtired · January 25

JohnInCarolina said:

I’m not sure I understand how this would work. You wouldn’t get any crust that way.

If what you want is a steak with more smoke, I’d just recommend low and slow and then a sear to finish.

It’s sort of like how I do chicken wings. I slow smoke them for 30-45 minutes at 220 or so to get some smoky flavor, then into the deep fryer to finish them. With the steaks I sometimes Sous vide them to 130, pat them dry and finish them in a smoking hot cast iron pan to get a crust. Works like a champ. Even when I reverse sear, I still finish them the same way. Saves me to time it takes to get the egg up from 220 to 600 or so. I was just wondering if anyone has tried something similar with a steak. Slow smoke, Sous vide, then finish in a cast iron pan. Thank you for taking the time to reply. I really appreciate it.

JohnInCarolina · January 25

Dawgtired said:

JohnInCarolina said:

I’m not sure I understand how this would work. You wouldn’t get any crust that way.

If what you want is a steak with more smoke, I’d just recommend low and slow and then a sear to finish.

It’s sort of like how I do chicken wings. I slow smoke them for 30-45 minutes at 220 or so to get some smoky flavor, then into the deep fryer to finish them. With the steaks I sometimes Sous vide them to 130, pat them dry and finish them in a smoking hot cast iron pan to get a crust. Works like a champ. Even when I reverse sear, I still finish them the same way. Saves me to time it takes to get the egg up from 220 to 600 or so. I was just wondering if anyone has tried something similar with a steak. Slow smoke, Sous vide, then finish in a cast iron pan. Thank you for taking the time to reply. I really appreciate it.

I got you now. I think the added value of that sous vide second step in your example would be pretty marginal.

The exception is Larry's idea just above, of a chuck roast. What that is doing is really breaking down a fairly tough cut of meat until it's super tender.

Ribeye steak question

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