Seasoned with salt, white pepper, garlic powder, onion powder and paprika. Sous vide at 129 for 3.5 hours. Smoked it for about 20 minutes using a lodge smoker skillet on my gas grill to give it a hint of smoke flavor. Seared for 90 seconds a side at 600 degrees. Turned out very good. USDA prime tomahawk ribeye from Costco
by ayy1985
3 Comments
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Great sear!
That’s awesome. I like the idea of using the grill smoker idea to infuse a little smoke. I’ve tried out a couple options, but this lodge one is new to me.
How smokey did this end up? Just curious on this method as I’ve never paired sous vide and smoking.