Here’s the wild part: You can’t really overcook a ribeye in the sous vide—provided you stay under 4 hours at 132°F. It’s like a safety net. You can leave it in while you take a shower, argue with your cat, or watch an entire episode of a show you’ll binge later.
But if you push it to 6 or 8 hours? Oh, you will. It turns into a weird, meaty paste that falls apart when you look at it. “Ribeye pâté” is not on the menu tonight, my friend.
