Nice 2 inch thick 60 day dry aged (at home) prime ribeye, SPG and into the sous vide @137 for 2 hours and seared over coals after a quick chill in the freezer. Super happy with the results, wouldn’t change a thing on this cook. Paired it with my first homemade pasta tossed is pesto and Parmesan. Oh, and a real plate after getting grilled a few times in r/steaks on my paper plate preso. This one steak fed my family of 6
by Responsible_Sound_71
8 Comments
Wow, one of the most beautiful steaks I’ve seen on this sub hands down. Perfection bro.
Dude, that looks awesome
As much as I love sous vide, it doesn’t do fat justice.
Full cook over charcoal is a must for Ribeyes
Oh wow! Really sexy!! Lol
Hell yeah
Wow. How did it taste.
Beautiful, I strive for that!
That crust is gorgeous! I’ve tried the freezer trick before and it really does help get that perfect crust without overcooking the inside. Makes such a difference when you’re serving multiple people, too.