Prime Ribeye Steaks cooked Sou vide for 2 hours at 135f. Finished with rosemary garlic butter. Seared using the flamethrower for the very first time. Crust was amazingly will using the flamethrower moving forward.
What’s the flamethrower? I’m looking at the Recteq Bullseye Deluxe. Gets to 1000F.
Steaks looks amazing.
Halada
Those are strips?
House_Way
now with 100% less ribeye
Gagootz__
All that for a welldone steak
Prince_of_Inertia
Smallest spinalis I’ve ever seen. The crust looks good tho
very_sneaky2187
I prefer to sear way less because it’ll start overcooking again. Nice strip steaks they do look great but with sous vide I prefer to keep them less over fire for a quick sear
Favreds
Do those New Yorkers identify as ribeye?
Admirable-Oil6481
nom, nom, nom, nom
very_sneaky2187
We cook our strips to 131 and ribeyes to 137. Rest for 15-20 minutes out of the bath then sear 1 minute with butter and herbs basting then pour the butter on the cutting plate. Every time comes out fire I have a few posts in my history showing it
Mission_Magazine7541
145 for 3 hrs
Pernicious_Possum
I too like to cook my steak three times, first to a precise temp, then sear add a nice crust, then grill to cook to absolute death. Bro, why tf did you even bother with sous vide if you just going to overcook with a huge grey band? Help me understand
hudson_kb
Pouring one out for them eyes
bomerr
cut the butter garlic and rosemary. those are for frying pans because they lack flavor.
you need to figure out a way to elevate the grate of the weber. It’s too low so that is causing your meat to burn.
datnodude
Guga approved
Moist_Cabbage8832
Who hurt you?
The_Rimmer
Way overdone
ok-milk
These look overcooked unless you were shooting for medium well. Either give them more time to cool down after the water bath or spend less time with the torch.
I’m guessing the torch provided less focused heat so you spent several minutes building a cust, while brining the temp up higher than the intended 135. The crust looks great but I think you sacrificed overall done-ness to get it
18 Comments
Looks good. But fyi: [how to pick a ribeye](https://www.reddit.com/r/steak/s/evb1nHHNts)
What’s the flamethrower? I’m looking at the Recteq Bullseye Deluxe. Gets to 1000F.
Steaks looks amazing.
Those are strips?
now with 100% less ribeye
All that for a welldone steak
Smallest spinalis I’ve ever seen. The crust looks good tho
I prefer to sear way less because it’ll start overcooking again. Nice strip steaks they do look great but with sous vide I prefer to keep them less over fire for a quick sear
Do those New Yorkers identify as ribeye?
nom, nom, nom, nom
We cook our strips to 131 and ribeyes to 137. Rest for 15-20 minutes out of the bath then sear 1 minute with butter and herbs basting then pour the butter on the cutting plate. Every time comes out fire I have a few posts in my history showing it
145 for 3 hrs
I too like to cook my steak three times, first to a precise temp, then sear add a nice crust, then grill to cook to absolute death. Bro, why tf did you even bother with sous vide if you just going to overcook with a huge grey band? Help me understand
Pouring one out for them eyes
cut the butter garlic and rosemary. those are for frying pans because they lack flavor.
you need to figure out a way to elevate the grate of the weber. It’s too low so that is causing your meat to burn.
Guga approved
Who hurt you?
Way overdone
These look overcooked unless you were shooting for medium well. Either give them more time to cool down after the water bath or spend less time with the torch.
I’m guessing the torch provided less focused heat so you spent several minutes building a cust, while brining the temp up higher than the intended 135. The crust looks great but I think you sacrificed overall done-ness to get it