Got a sous vide machine for Christmas and cooked up some ribeyes for NYE. 137° for a little under 2 hours. I bought a ribeye roast and cut 3 about 1"-1 1/2” steaks from it. The fat of a ribeye is my favorite part and it practically melted in your mouth. Will be doing again with some chicken breasts this week.
by kimchunglee
1 Comment
Do the chicken breast at higher temp. Just sayin.
This came out great though!!