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Steak time question

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I've got two ribeye steaks about 1 1/2 inches thick that when grilled normally are pretty tough critters, SO I'm going to sous vide them for one hour at 129 to rare and then sear the heck out them over a super hot charcoal fire for one minute a side (maybe less depending oh how fast they sear)..

Question is, should I shorten the sous vide time a little (or more than a little) to ensure I don't cook them to medium (gasp!) or worse?


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Sous Vide will not cook them more than you have the temp set for. If they are tough stakes I would do them for at least 3-4 hrs at the 129° setting. This will tenderize them some, without effecting the texture of the meat.

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