Tried out the sous vide for the first time.
3.8 cm thick cut of ribeye.
Made some compound butter ahead of time and sealed it with the meat before putting it in water.
Left it there for 3 hours. Ice bath, let it sit for a bit, dry off and sear.
Crust wasn’t bad but could be better (something to work on).
Like the fact that the grey ring is not as dramatic as with reverse sear.
Meat is tender and still juicy.
I know it’s a ribeye and it is a more tender cut anyway, but that’s what I had in the freezer.
Wanna try out some other tougher cuts.
by Acrobatic-Toe4184
5 Comments
Generally the advice is to avoid adding butter to the bag. You get beef flavour butter, not butter flavoured beef.
Searings hard, depending on what is available . Gas torch works well, or smoke yourself out with red hot pans.
Keep going!
I feel like everyone needs to lift their side meal game.
Looks good! What kind of pan and fat did you use for searing?
Temp?
Why would you seal butter inside the bag with the meat? That’s really not necessary IMO. Need a better sear/crust as well. You’ll improve your technique over time. Enjoy!