Ractive at 12:55, 13 December 2025

2025-12-13T12:55:40Z

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			[[Category:Cooking]]
	== Sous-vide ribeye (The 137 method) ==		== Sous-vide ribeye (The 137 method) ==

Ractive: Created page with "== Sous-vide ribeye (The 137 method) == '''Sous-vide ribeye (The 137 method)''' is a specific technique for cooking ribeye steak using the sous-vide method. It distinguishes itself by utilizing a higher-than-average temperature of {{convert|137|F|C}} to render intramuscular fat while maintaining a medium-rare texture, followed by a high-heat sear. {| class="wikitable" style="float: right; margin-left: 15px;" |+ Quick Facts ! Cooking Method | Sous-vide |- ! Cut | Ri..."

2025-12-13T12:53:53Z

Created page with "== Sous-vide ribeye (The 137 method) == '''Sous-vide ribeye (The 137 method)''' is a specific technique for cooking ribeye steak using the sous-vide method. It distinguishes itself by utilizing a higher-than-average temperature of {{convert|137|F|C}} to render intramuscular fat while maintaining a medium-rare texture, followed by a high-heat sear. {| class="wikitable" style="float: right; margin-left: 15px;" |+ Quick Facts ! Cooking Method | Sous-vide |- ! Cut | Ri..."

New page

== Sous-vide ribeye (The 137 method) ==

'''Sous-vide ribeye (The 137 method)''' is a specific technique for cooking ribeye steak using the [[sous-vide]] method. It distinguishes itself by utilizing a higher-than-average temperature of {{convert|137|F|C}} to render intramuscular fat while maintaining a medium-rare texture, followed by a high-heat sear.

{| class="wikitable" style="float: right; margin-left: 15px;"
|+ Quick Facts
! Cooking Method
| Sous-vide
|-
! Cut
| Ribeye (1.5"–2" thick)
|-
! Temperature
| {{convert|137|F|C}}
|-
! Time
| 2–2.5 hours
|-
! Sear Method
| Cast iron griddle on grill
|}

=== Ingredients ===
* '''Meat''': Ribeye steak
* '''Rub''':
** Black pepper (coarse ground)
** Garlic salt
** Mustard powder (acts as an emulsifier)
* '''Finish''':
** Marinade of choice
** High smoke-point oil (Avocado or Grapeseed)

=== Equipment ===
* [[Sous-vide|Immersion circulator]]
* Water container
* Vacuum sealer or freezer bags
* [[Cast-iron cookware|Cast iron griddle]]
* Outdoor grill (heat source)

=== Preparation ===
# Set the immersion circulator to '''{{convert|137|F|C}}'''.
# Pat the steak dry.
# Season generously with black pepper, garlic salt, and mustard powder.
# Seal the steak in a vacuum bag or use the water displacement method.

=== Cooking procedure ===
# '''The Bath''': Submerge the bag in the water bath for '''2 to 2.5 hours'''. At this temperature, the intramuscular fat renders, but the meat remains pink.
# '''The Chill''': Remove the bag and submerge in an ice bath or freezer for 10–15 minutes. This lowers the surface temperature to prevent overcooking during the sear.
# '''The Setup''': Place a cast iron griddle on an outdoor grill. Preheat on high for 15–20 minutes until smoking hot.
# '''The Sear''':
## Remove steak from bag and pat '''completely dry''' with paper towels.
## Apply a thin coat of oil to the steak.
## Sear on the griddle for 45–60 seconds per side.
## Sear the fat cap on the edge using tongs.
# '''The Finish''': Remove from heat and immediately brush with marinade. Serve immediately.

=== Notes ===
* '''Mustard Powder''': Used to create a savory crust and cut through the richness of the ribeye fat.
* '''Smoke Control''': This method utilizes an outdoor grill to heat the cast iron, preventing smoke buildup indoors.

[[Category:Recipes]]
[[Category:Sous-vide]]

Sous Vide Ribeye Steak - Revision history

Ractive at 12:55, 13 December 2025