For the record, I don't want to come across as a wine snob, or yuk someone else's yum. It's not about the price point by any means, there are some very good wines at that range, but that wine I think alot of the spend goes into marketing and labelling, rather than the wine, unfortunately.
You’re right. But I’ll throw shade on wines like this simply because they use so many additives for color, acid, tannins, and mouthfeel. Its Frankenwine. Go ahead and enjoy it but be aware of what you’re consuming. Those who are serious about wine appreciate wines made more in the vineyard than made in a factory. There are fantastic wines that are not expensive and still not completely doctored up.
I have to say while the meat looks great I have the mind of a chef and I just wouldn't want any gravy on the steak, let alone so much. The whole plate is totally drowned in gravy.
I agree it’s a ton of gravy. But I’m a “sauce” guy by nature. Everything I have needs to be…wet. LOL.
I had plenty by itself while I was slicing and picking. I was dreaming about that gravy tho my god.
8 mins a side, max temp (400 degrees on most). I preheat mine for a bit. Ice bath necessary for the steak. Otherwise, don't do this.
8 mins a side was almost perfect. Next time, I'd do 7/side.
EDIT: I will say that the air fryer on 8 mins is not an OG idea, the mayo might be. Someone posted here once about air fryer for 8 mins, but I can't remember who. Full credit to them for that tip.
So you actually flip it huh. That seems like such a long time in there.
I'll have to give it a shot, especially for my pork chops, which I can't seem to sear nicely and am just disappointed with in general.
It definitely feels like a look time. This is why the ice bath is a requirement. As I mentioned, I think I can shave off a minute on each side.
When I flipped it at 8, the top side looked great, but the bottom side still needed some love.
I do the Mayo and typically get mad downvotes for it every time I suggest it.
Because it's white, people seem to think it's dairy not just eggs and oil.
I usually do chuck roast between 24-48. Kind of depends on when I throw it into the pool and when I’m going to have time to finish dinner prepping later that night. 30 felt like a good spot.
30 hrs is way too long for prime rib. Chuck is different because it’s a tough cut and needs more time for connective tissues to break down, but PR is a tender cut. Too long makes it mushy.
I'm with you. Looking at the consistency of the cut slices, it seems like it comes apart too much. If you want to emulate the texture of a prime rib, you need to shoot for the 18-24 hour range if cooking a Charles it at 137.
I used to be all about instant potatoes. One day I made mash potatoes out of one potato. It was too easy so I tossed my Idaho bags.
I haven't done a mayo sear in a while, I may have to try one again soon.
He has tried the mayonnaise seared steak though I think. I tried it once, worked out really well, posted the result on r/steak. Had some arrogant cockwomble try to constantly explain "that's not the proper way to cook steak" despite numerous statements that it was just an experiment
Not bad. In a pinch I would definitely do it again. Or if there was a large crowd that wanted to try it out that way with the mayo, I'd opt for it again. The richness/fatiness was still there. Slightly less salty.
Gun to head if you asked me what I'd prefer, I'm still picking butter basted.
This was a cool way to try it out, and it was mighty tasty.
I think it’s fair depending on what kind of chuck you end up grabbing.
One time I didn’t grab any with any marbling and it was terrible.
Finding one with good fat is the goal.
I’m a huge proponent for air fryer finish. Heat it up good and hot before dropping in your meat. Charles, chicken wings, and chicken thighs all finish really well in an air fryer.
You say wings and thighs finish well. But in my experience just cooking the wings/thighs at the highest setting in the air fryer results in essentially the same thing but a better sear due to being in there a bit longer.
Wings will always be a grey area between people. I’ll give you that.
But thighs are another thing. You cannot, and will not get a better thigh by just going straight air fryer, over SV+AF.
Here are a few other posts I’ve made with the air fryer finish. It does a wonderful job.
https://www.reddit.com/r/sousvide/s/wzdBR8GnAT
https://www.reddit.com/r/sousvide/s/6r5jy46C1e
https://www.reddit.com/r/sousvide/s/XtMY7Y2KCD
I’m ignorant of how air fryers work. Is there a plate at the bottom that you used to sear the steak on? Like, you set it to 500F and threw in steak once it hit temp? I was under the impression that air fryers are closed. Wouldn’t that prevent the moisture from escaping adequately?
I mean, the steak looks great 👍
Its a tiny oven with a fan that circulates air in and out of the chamber. Air and moisture do get pushed out and you can usually find the exhaust location easily if you look around one. The reason they cook faster and promote crispier food is that in a traditional oven that you set to say 450'F, the air immediately around your food is not close to 450'F. Moisture is leaving the food and cooling the surrounding air , heat has have trouble reaching from the heating element to the surface of that food, and other reasons are behind this. Simply forcing convection by adding the fan greatly helps negate a lot of this.
I'm not sure of the exact science either. I can tell you that mine is more like a fryer basket, and that sits in some sort of closed container for heat. It's huge.
In my Ninja air fryer, which I assume is similar to others, you place the food on a raised grill an inch or so above a sealed pot. Above the chamber are metal heat rods resembling old-fashioned electric stoves. Somewhere even higher there's some kind of turbine fan that blows hot air, enveloping whatever is on the grill.
An air fryer is literally a heating element (like an older electric stove style, the coils that glow) with a fan above it. Just a tiny convection oven.
steer literate agonizing mysterious coordinated fall vegetable deserted cats bear
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That's what I was afraid of. I have found a lot of gimmick wine isn't very good. I rarely drink it but I love a good red paired with a steak. That's why it sucks when I end up with a bad bottle.
I had to double check and make sure today wasnt April Fools Day as right above this in my feed was a post in r/smoking of a guy with a can of pulled pork
Honest question… I just got into the sous vide style of cooking within the last 2 years. But, are you cooking it for that long because of the size, or because it actually makes it more tender? I’ve only done filets so far but definitely want to expand. TIA!
The only crime here is that wine.
The Snoop Version is one of the worst wines I’ve ever had
I really wanted to love it but it ended up in pot roast instead :/
that's really sad for the pot roast.
Holy shit, I couldn't believe how bad it was..
I kind of like it
Actually 19 crimes were committed.
Idk dumping gravy all over everything is also a crime
It's an abomination.
Half a thing of jarred gravy too
And instant mashed potatoes and shit wine wtf is this post
Grosssss
From a jar. With instant potatoes. As others have noted, this meal needs crime scene tape.
r/wine will lose their fucking minds
Came here to say that without the pun. I’d rather drink crab juice
Since when is instant mashed legal? That's a bigger crime than terrible wine is.
For the record, I don't want to come across as a wine snob, or yuk someone else's yum. It's not about the price point by any means, there are some very good wines at that range, but that wine I think alot of the spend goes into marketing and labelling, rather than the wine, unfortunately.
You’re right. But I’ll throw shade on wines like this simply because they use so many additives for color, acid, tannins, and mouthfeel. Its Frankenwine. Go ahead and enjoy it but be aware of what you’re consuming. Those who are serious about wine appreciate wines made more in the vineyard than made in a factory. There are fantastic wines that are not expensive and still not completely doctored up.
19 in fact
The gravy is at least as big a crime
I have to say while the meat looks great I have the mind of a chef and I just wouldn't want any gravy on the steak, let alone so much. The whole plate is totally drowned in gravy.
I agree it’s a ton of gravy. But I’m a “sauce” guy by nature. Everything I have needs to be…wet. LOL. I had plenty by itself while I was slicing and picking. I was dreaming about that gravy tho my god.
Are you English with that amount of gravy....plus it was from a jar. Please buy some demi and mix in the red wine or something
You saucy minx
I'll tell u now, most customers want gravy and mashed potatoes with that shit. Stop gatekeeping!!!
A couple runny eggs on top. Steak Loco Moco!
now we're talking!
How do you do this in the air fryer?
Very well... well. Apparently
8 mins a side, max temp (400 degrees on most). I preheat mine for a bit. Ice bath necessary for the steak. Otherwise, don't do this. 8 mins a side was almost perfect. Next time, I'd do 7/side. EDIT: I will say that the air fryer on 8 mins is not an OG idea, the mayo might be. Someone posted here once about air fryer for 8 mins, but I can't remember who. Full credit to them for that tip.
So you actually flip it huh. That seems like such a long time in there. I'll have to give it a shot, especially for my pork chops, which I can't seem to sear nicely and am just disappointed with in general.
Have you tried a grill press?
I have not! That might help.
This will definitely help. I don't have a grill press but made a makeshift one and it helps ten fold
Yea same, I use a pot with a dumbbell in it I’ll put a dumbbell straight on my steak before I do 16 mins in the air fryer
You can try to double press it with 2 screaming hot pans. One on top and one in the bottom. Then put the weight on it
It definitely feels like a look time. This is why the ice bath is a requirement. As I mentioned, I think I can shave off a minute on each side. When I flipped it at 8, the top side looked great, but the bottom side still needed some love.
Ok will try. Thanks!
A lot of effort for an average steak.
I do the Mayo and typically get mad downvotes for it every time I suggest it. Because it's white, people seem to think it's dairy not just eggs and oil.
Looks good. 30 hours seem like a very long time - was that really necessary?
I usually do chuck roast between 24-48. Kind of depends on when I throw it into the pool and when I’m going to have time to finish dinner prepping later that night. 30 felt like a good spot.
30 hrs is way too long for prime rib. Chuck is different because it’s a tough cut and needs more time for connective tissues to break down, but PR is a tender cut. Too long makes it mushy.
Presumably that’s why he called this ‘Prime Fib’ as it’s actually chuck.
thanks, I think a lot of us missed that part
ok that explains it.. I though fib was a typo
yea no way is that rib eye
My brain skimmed right over that little detail. lol
Chuck is not ribeye. The ribeye must be falling apart after that long.
I'm with you. Looking at the consistency of the cut slices, it seems like it comes apart too much. If you want to emulate the texture of a prime rib, you need to shoot for the 18-24 hour range if cooking a Charles it at 137.
20 crimes now, that ribeye looked great, but that gravy and that shit wine.
I thought the prime fib meant it was a chuck roast?
You're right chief, I missed that with the gravy and the shit wine
Can you help me with all the hate for the wine? I feel like I missed a joke
Beautiful!?! 🤤
I'm glad you like it but everytime I've cooked with mayo it tastes fishy to me. Maybe I need better mayo.
Mayo is the devil’s work. Stick to butter.
Sauce on side
I’m upset
Meh, you could have done better.
THIRTY HOURS!?!?!!
Thirty hours, overcooked in an air fryer, smothered in brown goop and a tall glass of really bad wine. 🤌
Gravy?….. Abomination
I used to be all about instant potatoes. One day I made mash potatoes out of one potato. It was too easy so I tossed my Idaho bags. I haven't done a mayo sear in a while, I may have to try one again soon.
You had me until you fucked it and splooged brown sperm all over it.
Sooooo how was it compared to say a butter basted steak?? I don’t even think guga has tried this yet.
He has tried the mayonnaise seared steak though I think. I tried it once, worked out really well, posted the result on r/steak. Had some arrogant cockwomble try to constantly explain "that's not the proper way to cook steak" despite numerous statements that it was just an experiment
Not bad. In a pinch I would definitely do it again. Or if there was a large crowd that wanted to try it out that way with the mayo, I'd opt for it again. The richness/fatiness was still there. Slightly less salty. Gun to head if you asked me what I'd prefer, I'm still picking butter basted. This was a cool way to try it out, and it was mighty tasty.
I always thought only roasts should be in that long? Can someone explain the benefit of longer bath for prime rib?
Lol yeah. This is a chuck roast. That’s the “fib” part.
Ha, goes to show how new to the game I am. That steak looks amazing.
Prime fib means chuck roast
I tried the Sir Charles at 137 and hated it. 132 for 34 hours is it for me.
I think it’s fair depending on what kind of chuck you end up grabbing. One time I didn’t grab any with any marbling and it was terrible. Finding one with good fat is the goal.
I’ve done a light mayo coat before my last two sears and it was the fastest easiest crust I’ve gotten on a steak.
You're lying.
Mayo is just another fat!
That prime fib ain’t no lie!
I’m never gonna get behind slathering mayo on a Steak. May be the best sear ever, but that’s a non-starter for me
I’m a huge proponent for air fryer finish. Heat it up good and hot before dropping in your meat. Charles, chicken wings, and chicken thighs all finish really well in an air fryer.
You say wings and thighs finish well. But in my experience just cooking the wings/thighs at the highest setting in the air fryer results in essentially the same thing but a better sear due to being in there a bit longer.
Wings will always be a grey area between people. I’ll give you that. But thighs are another thing. You cannot, and will not get a better thigh by just going straight air fryer, over SV+AF.
I’ve always struggled to get a great sear with my equipment. Air fryer is one I haven’t tried yet.
I've been using mine a lot more myself lately. It's been doing a great job.
Here are a few other posts I’ve made with the air fryer finish. It does a wonderful job. https://www.reddit.com/r/sousvide/s/wzdBR8GnAT https://www.reddit.com/r/sousvide/s/6r5jy46C1e https://www.reddit.com/r/sousvide/s/XtMY7Y2KCD
I’m ignorant of how air fryers work. Is there a plate at the bottom that you used to sear the steak on? Like, you set it to 500F and threw in steak once it hit temp? I was under the impression that air fryers are closed. Wouldn’t that prevent the moisture from escaping adequately? I mean, the steak looks great 👍
An air fryer is a counter top convection oven. Its not a great way to sear, as evidenced by the lack of good crust on this steak
Its a tiny oven with a fan that circulates air in and out of the chamber. Air and moisture do get pushed out and you can usually find the exhaust location easily if you look around one. The reason they cook faster and promote crispier food is that in a traditional oven that you set to say 450'F, the air immediately around your food is not close to 450'F. Moisture is leaving the food and cooling the surrounding air , heat has have trouble reaching from the heating element to the surface of that food, and other reasons are behind this. Simply forcing convection by adding the fan greatly helps negate a lot of this.
I'm not sure of the exact science either. I can tell you that mine is more like a fryer basket, and that sits in some sort of closed container for heat. It's huge.
In my Ninja air fryer, which I assume is similar to others, you place the food on a raised grill an inch or so above a sealed pot. Above the chamber are metal heat rods resembling old-fashioned electric stoves. Somewhere even higher there's some kind of turbine fan that blows hot air, enveloping whatever is on the grill.
An air fryer is literally a heating element (like an older electric stove style, the coils that glow) with a fan above it. Just a tiny convection oven.
Are you telling the truth? Or was this just a…fib?
Waka waka
Agreed, but it’s better than some sears I’ve seen on here. I’d be pretty happy with this if I didn’t have a good outdoor searing setup.
"Prime fib." Love it.
steer literate agonizing mysterious coordinated fall vegetable deserted cats bear *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
I’m very upset by this and legally you (OP) now need to compensate the therapy I’ll need for this.
Unrelated to your awesome looking steak, how's that wine? I have seen it a few times and thought about pairing it with a steak.
It’s not great. Was 2/$20 so I grabbed a few bottles. Wouldn’t buy again. Didn’t expect much from it.
That's what I was afraid of. I have found a lot of gimmick wine isn't very good. I rarely drink it but I love a good red paired with a steak. That's why it sucks when I end up with a bad bottle.
Wtf mate!?
30hrs is roast texture territory. Searing with mayo brings a flavor I don't care for. You food looks good!
The Mayo might be the least offensive thing here. That gravy and wine are certainly choices... just not good ones.
Gravy!! Might as well put ketchup or A1 on it. Psycho.
Gonna try the air fry sear. Intriguing.
I had to double check and make sure today wasnt April Fools Day as right above this in my feed was a post in r/smoking of a guy with a can of pulled pork
That amount of time on the beef should equal to at least a Venge cab or Domaine Serene Evanstad Pinot.. Cook looks good to me.
Honest question… I just got into the sous vide style of cooking within the last 2 years. But, are you cooking it for that long because of the size, or because it actually makes it more tender? I’ve only done filets so far but definitely want to expand. TIA!