Cooked up these ribeyes last night using my INKBIRD, aiming for medium-rare. Set the temp at 55°C (131°F) and gave them a 45-minute bath. Quick sear after, and they turned out pretty juicy with a nice crust.
Any tips would be very much appreciated.
by latecarrot
3 Comments
I would add at least five degrees for a fatty ribeye, and double or triple your cooking time.
Drop the bag in an ice bath for 5-10 min before searing, will minimize the depth of that well done gray line from searing. All in all it looks great though!
Needs crust