Sous Vide Rib Satay

How To Cook Sous Vide Rib Satay

Rib Satay is a tender cut of beef, mostly comprised of protein and fat. As a result, rib satay is best cooked by bringing it up to your desired temperature, but not letting it cook for an extended period of time.

Traditionally, cooking techniques like grilling or sauteing are used to cook tender cuts of beef, like rib satay. This allows rib satay to be cooked to the full range of temperatures, from rare to well done. Sous vide's primary benefit for this type of cut is that it can produce edge-to-edge consistency of doneness. If you like your rib satay medium, you don't need to have a range of doneness from medium well at the edges to medium in the center.

Our advice with Rib Satay is to cook it at a temperature you like and not to exceed a couple of hours (depending on the thickness of the cut). The goal is to bring the beef up to the temperature you want.

Sous Vide Rib Satay Recipe/Time

The most simple way of preparing rib satay is to:

  1. Bring your sous vide setup up to the proper temperature (see chart below).
  2. Cut it into portions.
  3. Put the rib satay into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
  4. Seal the bag and place it in the water bath for some time.
  5. Remove the bag from the water bath, and the rib satay from the bag

Sous Vide Rib Satay Temperature Chart

Medium Rare:131-139°F
Medium Well:150-155°F

Similar Beef Cuts

Sous Vide Filet Of Rib
Sous Vide Delmonico
Sous Vide Chef Cut Ribeye
Sous Vide Ribeye Roast
Sous Vide Prime Rib
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