No voodoo fridge or freezer after the bag. SPG. Pat dry. Sear.
Never above 137, which was the cook temperature.
No gray band, just edge to edge perfection.
You do it right and you don't need any rituals or ridiculous drying techniques. Just pat it dry and get it hot.
by MostlyH2O
4 Comments
Perfect. Nailed it man.
i really gotta learn how to sear like this
Ive only cooked three steaks so far. The first was ok but the second and third were great. A few things. I thought i
overseared cuz they looked dark but honestly no darker than yours. Cool. And i haven’t done the ice bath or fridge either! Nice job us!
What happened to the best part of the ribeye?????