Starting with a 31.7oz Canadian Prime Grade Bone in- Ribeye. Cut 2” thick.
Sousvide @ 135°F for 2.5 hours
Seared in stainless steel with Ghee, slightly past smoke point, approaching 500°F for 45sec per side.
Paired with an Old Fashion, extra cherries.
by carpet_whisper
11 Comments
Looks great chef!
Bourbon old fashioned? Looks like it. Good cook
Why do you hate that knife?
What is this? A whiskey for ants!?
One of my coworkers does that with his knife while he’s watching me make all the food. Hate that guy
I’m upset about the knife
Edit: zooming in on the blade was not a good idea
Having a hard time believing that is 2”. Believe me, I see two inches all the time.
Be right over! Twice baked potatoes and broccoli good for the sides?
Sorry kid, this is style over substance. You cut the steak at least 45 degrees wrong, you’re damaging your cutting board and your knife. Go to instagram for the validation you seek.
Zwiling pro
Anytime I try to sous vide an old fashion the ice melts. Joking aside, looks good.