I feel like after you get a method dialed in, every steak you make feels like the best one ever. This one really was though. Flavor immaculate.
137 for 3hrs, then rested at room temp ~45min, butane torch assisted pan sear in oil and butter, 3min total sear, butter added halfway to not burn. Medium-high heat.
I salt the steak before bagging at 1.5% salt by weight. Fresh crack pepper on it after the sear. I also sear it in an herb and spice infused oil, that I reuse from roasting the potatoes.
That 45min rest time is what I use to let the surface dry out before the sear, and to prepare my sides.
by socopopes
4 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. 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.*
That is a bone in ribeye. Delmonico is not a cut of beef.
Did you dry age it?? How long?
When you rest it, is it just out in the open? Foil would have it carry over cook too much, right?