So, wondering if anyone can provide some advice on improving the results when making well-marbled ribeye steaks. I tried yesterday, and I was not happy with the results. They were rather thick (1.5+ inches) and had plenty of fat marbling. I had them at the water at 139.5F (for medium doneness). However, when I took them out, seared them in a hot skillet with oil, and then served them the texture was not what I had come to expect from ribeye steaks. Granted, they were very tender (practically able to cut with a fork), but the buttery taste of having a marbled cut of meat was gone.
My only thought at this point is that I had them in the water too long and all that fat got "melted" out of the meat. I think I had them in there for a 2.5-3 hours. Has anyone experienced this before? Had I done the 1-hour minimum, would I have been able to keep the pockets of buttery, flavorful fat in the steaks? I did find a couple bites along the edge of my steak that still had some fat that had not melted away, and those bites were amazing, so I'm fairly confident my guess is correct (that I melted away all the fat).