Input please – prime ribeye, 36 hour delay between the bath and sear.

I would love any input on whether I am on a perilous path with my current plan for the prime ribeye steaks I’m bringing to our family friend’s vacation.

The steaks are boneless and are a little over a pound each.

I would like to avoid bringing my sous vide and the container, or running the risk of the selection of pots at the rental being unsuitable.

My plan is to sous vide the steak tomorrow for 3 hours at 137, that seems high but I have had it work wonders in ribeyes.

The steaks are boneless and are a little over a pound each. Going to throw some butter and thyme in the bags, salt pepper.

Then I was going to throw the bags in an ice bath to chill, rest in the fridge, and then switch them over to new bags wrapped in paper towels so it is easier to dry them later to sear.

The steaks won’t get seared until the next evening on Saturday. The rental has a decent looking gas grill. I would like to pan sear but I don’t want to smoke out the rental, and it will just be easier to coordinate.

Am I going to run into problems with the longer delay between cooking in the sous vide and then cooking? The drive is only an hour and they will be in a cooler.

I have cooked tougher cuts over night, chilled before I left for work, then seared in the evening. But that was only a 12 hour delay.