Slow roasted ribeye

[craz3d]

Originally Posted by Headkicker

Thanks Amfibius. Just want to double check, the 3-4 hour cooking time applies even when the steak is quite large (i.e around 3kgs)?

thanks

Just temp check the middle, if it needs more, keep it in!

[Benno1988]

Originally Posted by craz3d

Could you sous vide at 55deg and leave it in overnight or something?

I guess if its set at 55, its impossible to overdo it?

Surely it can?

[kerr34]

just wondering why you are resting meat that isnt reaching the stage where the cells break apart (66 deg)

[mmBax]

Originally Posted by kerr34

just wondering why you are resting meat that isnt reaching the stage where the cells break apart (66 deg)

I haven't looked at the front page to confirm. But I thought it was to let the temperature of the meat drop prior to searing in a hot pan. Hot meat + Hot pan = overcooking.

[CHiMPY]

Originally Posted by kerr34

just wondering why you are resting meat that isnt reaching the stage where the cells break apart (66 deg)

Please explain?

[kerr34]

Originally Posted by CHiMPY

Please explain?

when meat reaches a certain temp the cell structure breaks and the liquid from the cells is what leaks out. when meat is rested it lets the juices settle in the meat. when meat doesnt reach the temp the cells stay stable and when you cut the only juice you lose is from the cells that you cut through.

[weznagwama]

Interesting....I think that is what I may have done when I tried last.

Thanks for the info.

[CHiMPY]

Originally Posted by kerr34

when meat reaches a certain temp the cell structure breaks and the liquid from the cells is what leaks out. when meat is rested it lets the juices settle in the meat. when meat doesnt reach the temp the cells stay stable and when you cut the only juice you lose is from the cells that you cut through.

Oh that I am aware of, but I guess I was more questioning where you got 66 degrees from.. It seems like a strange number considering the evidence that resting your steak when cooked to 55 does make a rather big difference to moisture retention..

[kerr34]

ill find the science behind it hopefully i kept it. i learnt it from a bbq class i went to urban grillr

[Marksman X]

Cooking this tonight, meat thermometer is borked, so fingers crossed it comes out alright

[Cyb3r]

Me too! just finished searing on the pan and will leave it rest for 30 mins

(Following the initial recipe, don't have the fancy water cooking machines :P)

[Marksman X]

Originally Posted by Cyb3r

Me too! just finished searing on the pan and will leave it rest for 30 mins

(Following the initial recipe, don't have the fancy water cooking machines :P)

Same! Mine came out pretty good, little bit pinker than I would normally eat, but delicious non the less!