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fool_on_a_hill t1_jbrt0rt wrote

Reply to comment by Blarfk in [Homemade] Prime Ribeye by cookinwithclint

I understand that you can sous vide a ribeye or filet. I just can't see why you'd want to. It takes longer and the sear isn't as good. So what's the point? I've never had a filet that wasn't tender enough, and ribeye has so much fat that doesn't render with sous vide + quick sear. Sous vide is a hype train and most people that do it long enough eventually dial it back to just using it as a tool that's available when necessary.

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Blarfk t1_jbszlxj wrote

Because it’s easy to overcook them if you use the traditional method and doing them sous vide allows you to dial in the exact doneness that you want without worrying about it.

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fool_on_a_hill t1_jc0vwl5 wrote

>it’s easy to overcook them if you use the traditional method

I guess if you don't have a thermometer?

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Blarfk t1_jc1xrmn wrote

Themometers aren't fullproof, especially with filets.

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