butcher said they weren't selling so got the pair for $13 at smart and final. just shy of 1" thick before cooking
1 hr rest in paper towels on the counter
1 hr open rest on a wire rack in the fridge
salt, pepper, garlic powder before vacuum seal – freeze
started the bath at 130 and after 45 mins bumped it to 133 for 45 mins, then 135 for the remainder. don't ask me if this changes anything, I just like to tinker and my brain thinks it helps with reducing grey banding which I've been chasing
10 min bag rest after pull
10 min paper towel counter rest(just 2 on each side then wrap)
20 min open rest in fridge
mayo seared in a green pan(I got buzzed and too lazy/impatient for the cast iron). the pan didn't stay nearly hot enough so the sear on the 2nd side or edges wasn't great
7.8/10 – it never left the cutting board. wish I'd pulled out the cast iron or started up the grill for a quick sear
saving the 2nd half for when I have someone to make it for. might try 137 just to finish off the fat render but man it was delicious at 135
by floodblood
4 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Amazing finished product. Idk what it is but those first two pics are giving me mad trypophobia
They weren’t selling because while the marbling is indicative of a ribeye, they look like a NY strip. With that said, yes ribeye do much better at 135-137 for the high end of medium rare to start to break down more of the fat. Regardless though, you can’t beat your final product.
Yes please