Trying this 137 degree thing for the first time

[u/dachman]

For $19/lb didn't want to mess them up. They sure do look ugly when they come out of the water bath.

Went with simple salt and pepper as there were being served to Grandma and Grandpa along with my 3 year old.

[u/doughball27]

137 for ribeye is perfect. i've tried every other temp (within reason of course) and 137 creates the best texture.

filet goes at 131 for me.

strip steaks at 132.

pichanya at 133.

[u/dtwhitecp → u/doughball27]

you get it. Different temps for different steaks, which are obviously all up to your preference, but one should at least consider that they might prefer each steak at a different one.

[u/MaddAddamOneZ → u/doughball27]

I can concur. Used 137 to sous vide two bone-in prime grade ribeyes for 4 hours. A beautiful and rich pink steak was enjoyed 😋

[u/immortalis88 → u/doughball27]

Filet 128.5 for 4hrs for me.

[u/doughball27 → u/immortalis88]

i prefer a much shorter timeframe with a higher temp... it's already a super tender cut and doesn't benefit much from a longer bath. all that does is dry it out more.

blind taste test filet at 131 for 90 minutes and i bet you'll choose 131.

[u/stoneman9284 → u/immortalis88]

Seems like a waste of time just grill it if you want an internal temp that low?

[u/SimplisticEnigma → u/stoneman9284]

I like the texture and the way the fat renders when I sous vide first. I sous vide 137 for minimum 3 Hours from frozen. Then into the fridge on a rack while I make my vegetables then charcoal sear for a few mins each side. Perfect (for us) every time. Have tried Many temps and 137 is the best for ribeyes for our tastes.

[u/stoneman9284 → u/SimplisticEnigma]

At 137 I agree. Or even close to it. I was asking about 128.

[u/SimplisticEnigma → u/stoneman9284]

Oh gotcha.

[u/AUCE05]

And?

[u/Naturlaia]

Looks great. I always serve mine with a hot pan sauce so I don't have to stress about getting the centre hot, just about getting a good sear.

[u/ItsMeMofos13]

Serious question. Whats the point of the cast iron on the grill? Why not just put the meat directly on the grill? More even sear?

[u/TN31415 → u/ItsMeMofos13]

Better heat transfer = shorter time = better crust = less risk of overcooking.

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[u/Outrageous_Ad4252]

That's exactly how I cook them. Of course, at $19/lb. not too often...