Seasoned with salt and garlic. 127° for 3.5 hours. Seared on cast iron. Wish I could’ve went longer but to get to sleep. Put in fridge and seared a few hours later. Delightful
by AlmostDizzy
19 Comments
PARANOIAH
Uh oh…
Royal_Basil1583
I can’t imagine that garlic does anything.
funkr3gulator
No need to go longer, I found the longer you go the more roast beef flavors are made, sounds like a fine job there
XQCoL2Yg8gTw3hjRBQ9R
Did you sear it on a panini toaster or what is that contraption the pan is seated on?
stoneman9284
Have you tried higher temps? I feel like you’re really missing out at 127 on a ribeye but if that’s how you like it, more power to you!
TactLacker710
Grill marks yet claims cast iron, 127 for a fatty ribeye, garlic in the bag. Is this a troll post?
MostlyH2O
For me 127 is a bit low for ribeye, but it’s personal preference. I’m definitely a 135-137 for fatty cuts of meat.
I’m just sorry I got to this post too late to save you. Bag garlic takes another life too soon
CaviarTaco
Sorry bud, you got to read the rules. No garlic and 137.
Namastay_inbed
wtf are those eggs
Plucked_Dove
What did you do to those poor eggs?
Billy-Beer-76
Did you fry those eggs for 3.5 hours as well
clush005
ARE YOU OK?!! DID THE GARLIC KILL YOU?!!
the_bee_unit
People should read other posts on this subreddit before making posts like this
19 Comments
Uh oh…
I can’t imagine that garlic does anything.
No need to go longer, I found the longer you go the more roast beef flavors are made, sounds like a fine job there
Did you sear it on a panini toaster or what is that contraption the pan is seated on?
Have you tried higher temps? I feel like you’re really missing out at 127 on a ribeye but if that’s how you like it, more power to you!
Grill marks yet claims cast iron, 127 for a fatty ribeye, garlic in the bag. Is this a troll post?
For me 127 is a bit low for ribeye, but it’s personal preference. I’m definitely a 135-137 for fatty cuts of meat.
I’m just sorry I got to this post too late to save you. Bag garlic takes another life too soon
Sorry bud, you got to read the rules. No garlic and 137.
wtf are those eggs
What did you do to those poor eggs?
Did you fry those eggs for 3.5 hours as well
ARE YOU OK?!! DID THE GARLIC KILL YOU?!!
People should read other posts on this subreddit before making posts like this
Why u gotta slice it like that
The more I look the wronger it gets.
Needs some butter in the bag
Garlic in Sous Vide is not a good idea m
Heathen
Gone not went.