Sous vide ribeye (137 for 2.5hrs) with Serious Eats crispy roast potatoes
Sous vide ribeye (137 for 2.5hrs) with Serious Eats crispy roast potatoes
by Exotic-Ladder483
1 Comment
Exotic-Ladder483
Found a good deal on boneless ribeye roast ($10/lb!) and cut it into 3 thick steaks. Simply seasoned with plenty of salt pepper and garlic powder, cooked at 137 for 2.5 hours, ice bath and fridge while I made the potatoes, then seared in ripping hot carbon steel. First time doing ribeye using sous vide and it will not be the last time! So tender and perfectly cooked. Also, it was my first time making the serious eats crispy potatoes – I used duck fat and tossed them with crispy garlic and basil, unbelievably good.
1 Comment
Found a good deal on boneless ribeye roast ($10/lb!) and cut it into 3 thick steaks. Simply seasoned with plenty of salt pepper and garlic powder, cooked at 137 for 2.5 hours, ice bath and fridge while I made the potatoes, then seared in ripping hot carbon steel. First time doing ribeye using sous vide and it will not be the last time! So tender and perfectly cooked.
Also, it was my first time making the serious eats crispy potatoes – I used duck fat and tossed them with crispy garlic and basil, unbelievably good.