First, was NOT planned. Left 3 bone-in thick ribeyes in 130 water overnight after family got busy last night and wasn't able to eat them. Plan on eating tonight. Are they going to be awesome, trash, or somewhere in between after I sear the heck out of them? I've ever done more than 4-5 hours. Thanks.
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30 hour sous video steak question...
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Last: 2 yr ago by Mark Fairchild
I did a 24 hour flank steak once, and the texture took some getting used to. It was like a medium rare overcooked brisket if that makes sense.
It will likely be a little mushy, but the flavor should still be fine. I wouldn't throw it out. At worst, turn it into steak sandwiches.
It'll be the best medium rare pot roast you ever had.
I really thought it was going to be this, but it wasn't that different than my normal steaks. Not sure if it's because I seared the **** out of it (basically on fire due to garlic butter) or what. Wasn't too disimilar to other steaks I've done.HouseDivided06 said:
It'll be the best medium rare pot roast you ever had.
When I lived in a high rise apartment that prohibited grills, I did a 50 hour reverse sear brisket. It wasn't bad.agcrock2005 said:
First, was NOT planned. Left 3 bone-in thick ribeyes in 130 water overnight after family got busy last night and wasn't able to eat them. Plan on eating tonight. Are they going to be awesome, trash, or somewhere in between after I sear the heck out of them? I've ever done more than 4-5 hours. Thanks.
With ribeye, you don't want the fat to render, so I would think the minimum time to cook would be closer to ideal.
Glad they were good, or OK. My experience with a LONG Sous Vide did not end as well as yours. As one poster said the texture was really weird (read awful!).
Gig'em, Ole Army Class of '70
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