Got 2 prime cowboy bone-in ribeyes from HEB (2.5 and 3 lbs). Each were about a little over 2” in height.
Sous vide for 6 hours @ 137°. Seared on the Blackstone when it reached 500° and cooked with beef tallow, and then finished off on medium heat with butter. At rest, finished with flaked salt and garlic parmesan butter dollops.
It was so good that my parents offered to buy the steaks next time so I can do it again 😂
by Dependent_Sink8552
7 Comments
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Looks incredible. what do you mean by finishing it off on medium heat with butter? Like you basted it afterwards?
I was told a couple hours ago that this can’t be 137. That 137 is supposed to look grey and is on the high end of medium 😅.
Looks good. An outdoor griddle is great – looks like a superb crust.
I do think 6 hrs was way more than necessary. 2” isn’t that thick.
Yooooo 10/10
amazing work. Curious how long you ice bathed before the sear.
Wow!!!
Absolutely impressive. I never SV at 137, but think I will try. Thanks for the post