ribeye

Pros

• Turns out super good. It looks so red in the middle. ... Man oh man it so juicy.
• I much prefer the flavor of a NY Strip or Ribeye / Prime rib roast to any chuck roast I have done with the sous vide stick.
• If you want a shorter cooking time steak, I'd recommend a ribeye, which I think you could sous vide in 2 hours.
• 137 club is really only for ribeye. Ribeye has a lot of internal fat which doesn't render until it hits 137.
• I literally stay away from New York strips because of that gristle and silver skin and just it's a shit cut of meat in my opinion compared to ribeye.

Cons

• All in all, the crust was incredible, and the meat was *way* more tender than you could reasonably expect for a steak with so little marbling (so little the others in here doubt it was a ribeye lol) but still a teeny bit tough.
• It was a little tough. It was labeled as a ribeye, and I think it was, (had a ribcap and everything) though it was on an *incredibly* athletic cow because there was no marbling at all. ... The crust was fantastic though. Easily my best yet.
• I cooked bone in ribeye last night. First time using a sous vide machine! ... It wasn’t juicy or buttery like I’d hoped. Also not very warm as I left my steak in the ice bath while I cooked my son’s. He liked it. I was underwhelmed.
• One time I seared a ribeye, didn't let it rest, when I cut it all the juice ran off into the plate and my once pink meat turned gray 🤷🏻‍♀️
• Did a ribeye at 137 for 2 hours last night. Too done for my likeness. Going back to 135.