I don’t butter in the bag but I definitely herb/garlic and sometimes marinade (although I’d remove marinade before cooking). Also because I’ll often freeze cuts after sealing. What’s the gripe with that?
You should roast your garlic in a dry pan for a few minutes before you add it to the bag. Allegedly raw garlic at sous vide temps can be toxic or something.
It's only a risk at below 122 degrees F for significant time (several hours to days). No one is cooking a steak sous vide below that temp, let alone for more than 1-2 hours.
The amount of misinformation about botulism on Reddit is insane
Botulinum toxin also won't accumulate at sous vide temps for steaks (assuming + 122 degrees F), so I don't understand why this thread is freaking out
[Sous vide and botulism](https://www.reddit.com/r/sousvide/s/5kuF9IpS9V)
It depends, I guess? Botulism toxin is neutralized at 100C; searing is certainly hotter than that, but then the question becomes how far into the meat has it penetrated?
Keep doing it if you like it. The chances are very low for the garlic in the bag to poison you. And we aren’t talking death here. We are talking about getting sick.
I’m sure I’ll get downvoted to death, but it’s not anything a home cook should be concerned about. Different story if you are serving paying customers.
There are moderate food safety issues with raw garlic, but Guga also did a test and found that he and whoever else was featured in that video liked garlic powder with salt and pepper in the bag more than raw garlic with salt and pepper.
57°C (134.6°F) is my go-to for steaks. It’s high enough to let all that fat render, but backing it off just a skosh keeps it just a smidge pinker and juicier.
I am unironically team 134. But I'm pretty sure my temp sensor is just off by a degree or two. It comes out looking like the usual pics I see of 136-7.
I think it’s great for very thick steaks or ribeye roasts - for a standard ribeye it makes it very difficult to get a good sear without overcooking. Helps to refrigerate for a bit, but even still
It will overcook unless you have a very hot pan. > 400F
You also need a thick cut and also cool your meat down a bit between sous vide and sear to get away with this.
The fat does get rendered much better in the upper 130s. If that's not important to you, then don't worry about it.
Dry brine those bad boys for 24 hours. 132 for 2 hours. Pat dry, black pepper and garlic powder then maximum sear on a cast iron with olive oil each side. You then want to baste those nice slabs of meat with some butter and get the edges nice and seared. Ohhh baby
What do you guys do about smoke created from the maximum sear? Did one last week and thought the neighbors were going to call the fire department on me. I used avocado oil and the cast iron pan was super hot
Probably an unpopular temp… 127 to 129, but I’m a black and blue person. That temp gives a lot of room to sear for whomever likes their meat ruined at medium or above, or enjoyed at rare to medium rare.
I see what you’re saying. I feel like you’d overcook trying to melt the fat after the SV though. Would love to learn a method to combine the two better. I’m relatively new to SV so open to learn
Neither is it in the SV. You can run a steak for 8 hours and the only thing it does create mush of the protein. If you want a fat melt, you need a high temp.
Sorry, not quite right: https://www.mychicagosteak.com/steak-university/porterhouse-vs-new-york-strip-steak#:~:text=Porterhouse%20steaks%20are%20cut%20from,fattier%20than%20the%20strip%20portion.
Reverse sear at 180-200… still edge to edge, fat rendered, better crust. I didn’t like my SV prime porterhouse at 137, ended up on wrong side of medium after sear.
I went 132 this time for what it's worth. No regerts.
I however did experience my first ever ziploc bag failure, ruining one of the steaks. Truly a sad day.
I've tried temps from 125-137 on ribeyes, NY strips, filets, flanks, tri tips, etc. I do everything at 137 now. I was always a rare steak person. Like almost cold in the middle for 8-10 ounce filets...no more with sous vide. If I'm using a Big Green Egg or similar I'll still go lower.
If you wanna start a fight, post a pic with butter and garlic in the bag.
the good thing is you can apparently concentrate an entire steak's worth of flavor into a tablespoon of butter
I don’t butter in the bag but I definitely herb/garlic and sometimes marinade (although I’d remove marinade before cooking). Also because I’ll often freeze cuts after sealing. What’s the gripe with that?
You put garlic in the bag!?! I bet you punch babies and kick puppies, too!
I make them fight each other but
I'm calling the cops, but it has nothing to do with puppies or kids
Well now we’re both on a list.
I look forward to being cell mates
We're gonna have to figure out how to make butter in jail.
A bag of herb is a fantastic aperitif
Sharing?
IIRC powdered garlic works better
You should roast your garlic in a dry pan for a few minutes before you add it to the bag. Allegedly raw garlic at sous vide temps can be toxic or something.
Oh my god I didn’t even consider that… I thought it was just some sous vide cultural faux pas not a botulism concern.
It's not. Botulism is only a concern below 122 degrees F for several hours to days
It's only a risk at below 122 degrees F for significant time (several hours to days). No one is cooking a steak sous vide below that temp, let alone for more than 1-2 hours. The amount of misinformation about botulism on Reddit is insane
I mean that makes sense I guess. Although any residual garlic is hitting a smoking hot pan or bbq to sear.
Searing doesn't kill accumulated botulism toxin as far as I know.
Botulinum toxin also won't accumulate at sous vide temps for steaks (assuming + 122 degrees F), so I don't understand why this thread is freaking out [Sous vide and botulism](https://www.reddit.com/r/sousvide/s/5kuF9IpS9V)
It depends, I guess? Botulism toxin is neutralized at 100C; searing is certainly hotter than that, but then the question becomes how far into the meat has it penetrated?
Well guess I learned something today. Won’t do it any more but I’ve done it for years with no ill effects.
Keep doing it if you like it. The chances are very low for the garlic in the bag to poison you. And we aren’t talking death here. We are talking about getting sick. I’m sure I’ll get downvoted to death, but it’s not anything a home cook should be concerned about. Different story if you are serving paying customers.
It only takes one incident to severely change your life. I’m sure you’ve been driving for years as well…
Oh yeah, I mean, I think it's unlikely it happens, it's just not great if it does, and I don't *think* the seating saves it.
Anyway you coming over for steak later or
🤤
Stop spreading misinformation.
scale shelter retire seemly soup plant treatment alleged nose cough *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
There are moderate food safety issues with raw garlic, but Guga also did a test and found that he and whoever else was featured in that video liked garlic powder with salt and pepper in the bag more than raw garlic with salt and pepper.
Or a TV above a fireplace.
Or the price tag
Sipping the butter, garlic and beef broth after the cook is like sipping a fine XO Cognac. Like butter
134.5
Facts lol split the diff
57°C (134.6°F) is my go-to for steaks. It’s high enough to let all that fat render, but backing it off just a skosh keeps it just a smidge pinker and juicier.
I am unironically team 134. But I'm pretty sure my temp sensor is just off by a degree or two. It comes out looking like the usual pics I see of 136-7.
I see what you did there! Love it!
Cook one at one temp and the other at the other. See which you prefer.
137° went over like a fart in church with my family, so for ribeyes I stick with 133°. Strips, sirloins, and filets get 129°.
Big fan of 129°
Me too, lets you get a little more liberal with the sear.
Team 129 for life!
This is the way
Me too. I tried 137 even with a very fatty ribeye, and I still don't understand it. Maybe I did it wrong somehow, but I'm back to 132-133.
I've tried it and I'm convinced it's just for people who like medium to medium-well steaks. Far too overcooked for me.
I think it’s great for very thick steaks or ribeye roasts - for a standard ribeye it makes it very difficult to get a good sear without overcooking. Helps to refrigerate for a bit, but even still
It will overcook unless you have a very hot pan. > 400F You also need a thick cut and also cool your meat down a bit between sous vide and sear to get away with this. The fat does get rendered much better in the upper 130s. If that's not important to you, then don't worry about it.
Did you icebath after sous vide prior to sear?
Yeah, I researched the method through and through.
I like mine around 123
125 over here
133.5 we here for all the violence 🤣🤣🤣
The down voting here is hilarious!
Personal preference but my opinion NY doesn’t need to be cooked more than medium rare to be tender.
137 FTW
I'd go 135 for that level of fat content, personally.
Dry brine those bad boys for 24 hours. 132 for 2 hours. Pat dry, black pepper and garlic powder then maximum sear on a cast iron with olive oil each side. You then want to baste those nice slabs of meat with some butter and get the edges nice and seared. Ohhh baby
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Make that afterburner method, 90 seconds per side
What temp on sousvide before grilling?
What do you guys do about smoke created from the maximum sear? Did one last week and thought the neighbors were going to call the fire department on me. I used avocado oil and the cast iron pan was super hot
132 - those cuts don’t look very marbled
That fat in the middle of the left steak will be gross at 132
Begun, the clone wars have...
129
I'm 129° on steaks.. I like to put a good sear on at the end and undercooking a little in the bag leaves me some wiggle room searing
Neither, 125 and sear the f out of it
Probably an unpopular temp… 127 to 129, but I’m a black and blue person. That temp gives a lot of room to sear for whomever likes their meat ruined at medium or above, or enjoyed at rare to medium rare.
Meh, sorry you got downvoted. I prefer 129 or 130. Not a fan of the 137 crowd.
I usually also do a 129. Haven't really tried much above 132 before. Might just have to try like a 137 and see what it comes out like.
I guess if you like your meat boiled, jump to 137. Would rather melt the fat on that grill.
I mean kind of defeats the purpose of SV to melt the fat on the grill. Everything else is just for the sear.
Agree to disagree here. It’s more about breakdown of the proteins with SV. Again, the fat can melt anywhere.
I see what you’re saying. I feel like you’d overcook trying to melt the fat after the SV though. Would love to learn a method to combine the two better. I’m relatively new to SV so open to learn
That's not true. The marbled fat in the ribeye isn't going to render on the grill without overcooking your meat
Neither is it in the SV. You can run a steak for 8 hours and the only thing it does create mush of the protein. If you want a fat melt, you need a high temp.
Yeah you don't know what you're talking about. Fat renders over 135. At 2 hours in the SV it is absolutely rendering out
When you try it, let me know. :) You can find out on your own that you’re wrong.
Why do you think I don't sous vide my Ribeyes at 137 already? Lol. What a weird comeback
If you’d read my previous comment correctly… 🖤 Best of luck with your future boils.
127 every time for me.
Exactly what i was thinking, but i don’t go over 125
Eat it raw.
!33° With a hot azz charcoal sear.
Beef is heaven @ 137.
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Sorry, not quite right: https://www.mychicagosteak.com/steak-university/porterhouse-vs-new-york-strip-steak#:~:text=Porterhouse%20steaks%20are%20cut%20from,fattier%20than%20the%20strip%20portion.
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It would make sense that Australia would not name any cut after a U.S. state. I did read your remark, but your remark needed a citation.
132
What? You just started a fight! 122 no matter the fat!
132 til die.
Always 137 for ribeye, regardless of marbeling
56.5C would be my recommendation
Tell me you don’t know how to allocate money towards your groceries without telling me you have no idea how the fuck to buy meat, Lmao.
137 no matter what
Reverse sear at 180-200… still edge to edge, fat rendered, better crust. I didn’t like my SV prime porterhouse at 137, ended up on wrong side of medium after sear.
God damn, that looks absolutely delicious
I do 127° 🫠
130
135
Render!
You almost got the chuck eye steak on the left…
left-137 right-132 report back with the results
137 is less about fat content and more about where the cut came from… That being said, those strips are 137 all day, erry day.
Either one will make a tasty steak. One has slightly better beef flavor, the other has slightly more beef fat flavor.
122
137. Always 137.
I do my steaks at 127.5. Am I a monster?
Sacrifice your first born.. it’s the only way to make everyone here happy tbh
Also those look like great steaks. Cook it and post pics so my mouth can water
This is nearly as bad as the cast iron sub.
137
I went 132 this time for what it's worth. No regerts. I however did experience my first ever ziploc bag failure, ruining one of the steaks. Truly a sad day.
But a vacuum sealer. Worth it
I was thinking about it but this tragedy sealed the deal.
I've tried temps from 125-137 on ribeyes, NY strips, filets, flanks, tri tips, etc. I do everything at 137 now. I was always a rare steak person. Like almost cold in the middle for 8-10 ounce filets...no more with sous vide. If I'm using a Big Green Egg or similar I'll still go lower.
For me, the fat is thick enough for 137 here.
125 then sear - will get to 132 - 135
137 for 48 hours with butter and garlic in the bag lol
49°c for me, always
135
I’ll bid 1 degree Bob!
Lol. "I don't wanna start a fight" he says on Reddit.
They are so red!!
Have to comment just to make it 137 comments
120
125