Sear definitely coulda been better but overall it was spectacular. I'm extremely happy with the result. 131° for 3 hours followed by a 10 minute ice bath then straight to a stainless for the sear.
Im not typically a ribeye guy, I like a leaner cut. This really changed the game for me. The fat was rich and like eating warm butter.
by EvanKelly_
2 Comments
Looks damn good! You’ll have to try 137 sometime and see how it compares, it’s my personal favorite for ribeye
Not bad for first try! Make sure to pat the surface dry before searing. If it’s a quality (fattier) ribeye I’d really recommend at least 135 but for leaner cuts 131 would work!