Adam, I am attempting Souse Vide for the 1st time. Wish me luck.

[Shockwave]

Here goes nothing Adam. Im using my lunch cooler and ziplock bags with a couple of prime ribeyes.

Water temp set at ~125 +-2 degrees

Timer set @ 45 minutes... how long does it usually take for the meat to be cooked through?

[Knooger]

Are you cooking a single slice of sandwich meat?

Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times—72 hours in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. The intention is to cook the item evenly, and not to overcook the outside while still keeping the inside at the same "doneness", keeping the food juicier.

http://en.wikipedia.org/wiki/Sous-vide

[The True Adonis]

Here goes nothing Adam. Im using my lunch cooler and ziplock bags with a couple of prime ribeyes.

Water temp set at ~125 +-2 degrees

Timer set @ 45 minutes... how long does it usually take for the meat to be cooked through?

45 minutes should do it.  I leave mine in around that time to an hour or so.  You can leave longer just fine as well.

What size is your cooler?  You may need to go with 130 or so if on the small side.

[Shockwave]

45 minutes should do it.

What size is your cooler?  You may need to go with 130 or so if on the small side.

It's a LARGE lunch cooler. Larger enough to fit my 2 chicken and rice tupperwares, 4 pepsi max cans, and a water bottle.

[Roger Bacon]

45 minutes should do it.

What size is your cooler?  You may need to go with 130 or so if on the small side.

I bet that's why 140 works for me, I'm using a pretty small cooler.

[The True Adonis]

Don`t forget to dry your meat after the bath for the sear.  

For the Sear, get your skillet very hot and then only go for around 30 seconds or so each side or until you get a good crust.  Should be around 30- 45 seconds.

[The True Adonis]

Make sure to save your juices that accumulate in the bag.

After the sear, dump them over the meat.

You do not have to let your meat rest afterwards since it did its cooking in the water bath.

[Shockwave]

Thanks for the heads up Adam. I didn't think of either of those. I was goign to go 1 minute on each side + fat side for the sear.

[The True Adonis]

Here is a video primer before you do it.  Make sure to watch and familiarize with it.

[The True Adonis]

Also, what are you using to sear the meat?  Make sure its Cast-Iron or stainless.  You do not want to use a non-stick skillet.

[Shockwave]

Also, what are you using to sear the meat?  Make sure its Cast-Iron or stainless.  You do not want to use a non-stick skillet.

I use a cast iron skillet with light extra virgin olive oil.

[The True Adonis]

I use a cast iron skillet with light extra virgin olive oil.

I wouldn`t use extra virgin at all.  Its got a low smoke point and quickly turns rancid when heated to those temperatures.  Just use regular vegetable oil or Canola.

[The True Adonis]

It will work in a pinch, but there is a slight risk of an off taste if it gets too hot for too long.

[Shockwave]

Turned out delicious.  Excellent. Ill use a different oil next time though.

[The True Adonis]

Turned out delicious.  Excellent. Ill use a different oil next time though.

Awesome!

It will get easier and easier the more you do it.  You will get it down in no time. 

[Grape Ape]

shock - what kind of steak was it?

[Shockwave]

shock - what kind of steak was it?

prime ribeyes

[The True Adonis]

Ribeyes are my favorite. 

[Ronnie Rep]

Love Ribeye!

[Shockwave]

It turned out amazing. I probably should have had the heat higher during mh sear, crust wasnt quite as even or thick as I would have liked, but the steak was amazing, perfect color throughout.

I used a seasining mix called 'steak chop', great stuff.

[The True Adonis]

It turned out amazing. I probably should have had the heat higher during mh sear, crust wasnt quite as even or thick as I would have liked, but the steak was amazing, perfect color throughout.

I used a seasining mix called 'steak chop', great stuff.

Good deal!  I just use Salt and Pepper and nothing else.

I load up the pepper and salt and it helps with a nice crust.

I like to start the pan with nothing in it on medium heat for about 10 minutes first to heat it up.  Then I turn it to high and just right before I put the stakes in, I put the oil in and wait for the first wisp of smoke.  Then the steaks go in.  If you put the oil in first and then heat the pan, your oil will smoke before the pan is high enough heat.  

Also, don`t be scared to flip as many times as you want if you have to.  

[Thick Nick]

Good deal!  I just use Salt and Pepper and nothing else.

I load up the pepper and salt and it helps with a nice crust.

I like to start the pan with nothing in it on medium heat for about 10 minutes first to heat it up.  Then I turn it to high and just right before I put the stakes in, I put the oil in and wait for the first wisp of smoke.  Then the steaks go in.  If you put the oil in first and then heat the pan, your oil will smoke before the pan is high enough heat.  

Also, don`t be scared to flip as many times as you want if you have to.  

Are you cooking vampires?

[d0nny2600]

Here is a video primer before you do it.  Make sure to watch and familiarize with it.

Looks delicious

[Thick Nick]

Are you cooking vampires?

Lol. Nice edit Mr. Intellectual. Stakes... priceless.

[ProudVirgin69]

Lol. Nice edit Mr. Intellectual. Stakes... priceless.

Yes, pointing out a typo.  Truly the pinnacle of humor