Party for 10 (+ 2 friendly vegetarians). Here’s the lineup:
2.5 lb Cap roast (with 3 steaks cut from roast)
34 oz Porterhouse
32 oz Ribeye
1 lb bone in strip
All were pre-seared in avocado oil, then sous-vided. Different guests like their steak at different temperatures. (Additionally, there was so much fat in the cap, I needed to go a little higher than I usually do to render it.)
Cap roast: 2 hrs at 140 °
Strip 1 hr at 140 °
Cap steaks 3 hrs at 135 °
Ribeye 2 hrs at 135 °
Porterhouse 2 hrs at 127 °
Ice bath, Refrigerated for a day, warmed in sous vide at 127 ° for an hour, patted dry and seared on infrared burner.
Served with bearnaise and homemade A1.
I think it worked out pretty well.
by snazzyvalise
4 Comments
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man those looked so dark, you had me nervous. Great job. everything looks amazing.
I’d lick the cutting board 👌
Nice wine selection as well!!