Inconsistent results when cooking ribeyes

Roman
Tue, 10 Feb 2015 22:31:10 +0000
Anova Precision® Cooker

Hello everyone,

This past weekend I purchased two (pretty expensive) Prime ribeye steaks. I seared each steak on very high heat for about 30 seconds per side, then put them in a plastic bag. The sous-vide was set to 134 (medium rare) and I left the steaks to cook for just over 3 hours (they were both 1.5" thick, uncooked). I then took them out of the plastic bags and seared them a second time before serving them.
One steak appeared to be cooked pretty evenly but the flesh in other steak had two distinct colors. About half of it was significantly brighter (red) than the other half, which looked more pink. This is very disappointing as I thought that sous-vide was pretty much a foolproof method of cooking steaks. Has anyone else experience this? Any idea what I might need to do differently next time?
I took a picture of it right before it was gone (I didn’t think of taking a picture right after cutting into the steak but it gives you a pretty good idea of the color difference).

Roman

P.S. Yes, both steaks were fully submerged the entire time

6 posts - 6 participants