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Best Steak I've Ever Made (and ate)
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Best Steak I’ve Ever Made (and ate)

Ribeye cooked sous vide at 137, pat dry, freezer while I prepped baked taters, pat again, salt and pepper, seared in cast iron at around 550 degrees for maybe 45 sec each side.

by Airiq49

6 Comments

  1. wwww7575

    Looks great but here’s where you messed up, you didn’t invite me over to enjoy it this looks top tier. Great crust, no grey floor to ceiling of mid rare

  6. DopamineJunkie27

    Have you noticed putting it in the freezer has made any difference?

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