2 double cut ribeyes, dry brined with salt overnight, then sous vide at 137 for 3 hours. Seared on cash iron at around 550 degrees with just a touch of beef tallow.
Bonus pic is sous vide lobster meat that went in the bath when the steaks were searing. Par boiled for 2 minutes, cooled for an hour or two, the shucked and bagged with rosemary and butter. Served with drizzled clarified butter.
And a side of roasted "fries" with my own blend of salt, pepper, garlic, and paprika.
Definitely the best meal I ever made.
by earlgeorge
23 Comments
Looks great. Enjoy!
Great job!
Wow! 🤩🥩👌👏
Now that is “Surf-n-Turf”!
👍🏽
Ummmmm Yesssss please
Nicely done! Looks amazing.
Yum! Looks incredible. Here’s to many more in 2025 🥂
Looks amazing, love the gif you made too
Looks amazing, love the gif you made too
Looks amazing
Hell of a fine meal. Looks perfect to me!
Some of the best looking steaks I’ve ever seen on here. Wow, just fantastic.
That looks amazing. If you ever need a taste tester I’d like to apply
Wow, looks freaking amazing! That’s the way I like to do it too, sous vide then cast iron at a bajilion degrees in my big green egg with the beef tallow. So freaking good. Great crust with perfect inside, lobster looks phenomenal too! Great job all around. I probably wouldn’t even eat the fries XD
NICE.F’ING.JOB. Seriously great cook on that, thick steaks are tricky!
You did it! They look perfect! Enjoy 😀
Well done (not the steak) happy new year!
Great sear, perfect band and a sharp knife. You did mate! Nice going!
fantastic
You are a God.
Looks amazing!
Great job! So glad you didn’t squish the steak to show us how “juicy” it is like some folks on here.
Amazing! Cheers! 🍻