Second attempt with a sous vide ribeye, i wanted to try something more "rearer" . Preseasoned only with salt and Black Pepper then cooked for 1hr at 51° C (123,8 F). Then ice bath, patted Dry and Finished in lava Hot stainless steel with ghee (about 1 min for top and bottom and 30 seconds for the sides). It was delicious even if i tought it would have been "rearer" it was juicy and tender. I will try 49 or 50° next time but for now I'm happy especially with the searing also because i read all the suggestions of this sub =) cheers
by belgarath1987
3 Comments
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Looks great dude! Solid bottle of wine too even though its still a baby!!
It is a bit thin to profit from. sous-vide