Did a 6 hour dry brine thinking I was going to do a reverse sear but got lazy and put it in the sous vide instead + test out 137.
137 for 2 hours and the quickest sear. It was heavenly. Most tender ribeye I’ve had in a while and color was still gorgeous.
by Unique_Armadillo4549
2 Comments
My wife introduced me to sous vide ribeye and there is not a single fucking steakhouse anywhere that competes. I can’t order a steak at a restaurant anymore. I don’t care where it is or how much it costs, it will always be disappointing somehow.
Damn! That’s beautiful!