21 сент. 2021 г. · Fat and connective tissue break down with heat and time. It takes about 137 degrees to be effective for the process. A ribeye has more fat to ...

19 февр. 2020 г. · 137° still gives you lots of leeway but the higher temperature seems to allow something magical to happen with the way the fat renders that I haven't found at ...

26 июн. 2023 г. · The real reason 137 is so great is because it is a high enough temperature to hydrolyze the collagen in the steak, which basically turns it into ...

29 дек. 2023 г. · 137°F is not overcooking; it's actually at the upper end of medium-rare. At this temperature, fats, tendons, and connective tissues begin to break down.

18 мая 2023 г. · 157 votes, 63 comments. I've been sous vide cooking for about 2 years now, and refused to do the 137 ribeyes, because it just feels wrong.

5 июл. 2021 г. · 137 for two hours, then one minute a side seat in cast iron with a butter baste. I was a skeptic but it was fantastic. Prime beef from Costco.

9 мар. 2023 г. · 137 is a comfortable number in that it doesn't take forever to render that fat, while still keeping the meat a bit shy of medium.

30 окт. 2023 г. · The recommended temp for ribeye was 135-137 to allow the fat to fully render. I read through a long thread, and decided to give it ago at 137 for two hours.

15 янв. 2022 г. · The higher temp and longer cooking time renders more of the fat for a juicier, more flavorful, and more tender steak.

24 сент. 2022 г. · The 137 rule is all about the intramuscular fat rendering throughout the steak and is not for the big globs.