Been cooking steaks in the sous vide for about 2 months and it’s either I get the cook right and bolo the sear or nail the sear and bolo the cook part. I’m a teacher out for the summer so I decided to eat a midday ribeye and finally got both to my liking. I think the distressing of managing kids was the trick 😂
by Electronic-Outside94
7 Comments
That looks literally perfect! 10/10
I don’t see any grey band, and that crust looks divine.
Seasoning, sous vide and sear methods would help those of us who want to also nail it.
This sub likes photos *and* discussions.
temps and time? looks amazing!
🤩
What a tease! So what did you do? What did you do differently?
And following… waiting for how you cooked this guy!?
Cooked it at 138 for 3 1/2 hrs. Ice bathed it then dried and seared it with avacado oil 2 mins per side. Cast iron wasn’t rip roaring hot but it got the job done. Did a butter bath in herb butter.
Also only flipped it one time as opposed to multiple flipping. Used the Traeger prime rib rub as my seasoning in the bath and reapplied before the sear