Update from a previous post https://www.reddit.com/r/steak/s/LlxGuoOhDR
Cooked the prime ribeyes I found at Costco, bought another angus ribeye from for comparison on the right. Sous vide for 2 hours at 133, rested for 10 mins to cool down before searing, seared with a tallow/butter combo, rested for another 10 mins.
Verdict: looks a tad over medium rare, but oh so tender. It was at another level compared to the angus which was medium rare. Almost American wagyu. One of the best steaks I’ve had that wasn’t a wagyu. Might have been an American wagyu that didn’t quite make the cut, or a mislabeled American Wagyu NY strip.
by watch-mano-hands
3 Comments
I want that rn
Cooked to perfection in my book.
Would smash