5 июл. 2018 г. · I would thaw them first, then sous vide them for a solid 7–10 hours. I wouldn't do them for less than 7 hours, given that they're Costco steaks.

19 июл. 2022 г. · Stick the meat in a pot with the bone sticking out the water...you don't need to sous vide the bone, right? Cut the bone off, re-seal and do it ...

26 мая 2022 г. · Sous vide at a couple degrees lower than where you want it to end up, for 1hr. plus 1hr. per inch of thickness. So if these are 2 inches thick ...

10 июн. 2020 г. · 58/137 is the usual ribeye temperature. Your time sounds about right though with it being frozen I'd be leaning towards the longer of the two.

30 нояб. 2021 г. · For a slab that is 2.5" thick, you would need 5hr & 10min. Here is a very good reference on times vs. thickness.

6 дек. 2023 г. · Salt it and leave uncovered in the fridge for a day or two. In other words, dry brine and defrost at the same time. Then, if it is a thick piece, I will smoke ...

2 февр. 2022 г. · I suggest searing it when really dry. Separately, make a compound butter to melt on top or once it is sliced with some Malden (or other really flaky) salt.

1 нояб. 2023 г. · I'm new to sous vide, but raw garlic and butter are a no. I've been salting then sealing up to 24 hrs in advance. I would not add any seasoning, ...

11 янв. 2024 г. · Vacuum seal a few portions. Drop em in the sous vide for like 20-30mins to warm em up when you want em. Add 10 extra mins if heating from frozen ...

9 апр. 2021 г. · Yeah, normally 5-6 hours is fairly enough. I did it directly from a frozen steak this time.