Sous Vide Ribeye Steak: Revision history

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13 December 2025

  • curprev 12:5512:55, 13 December 2025 Ractive talk contribs 2,372 bytes +21 No edit summary
  • curprev 12:5312:53, 13 December 2025 Ractive talk contribs 2,351 bytes +2,351 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..."
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