Cooked at 135F for 2hr 30min from frozen. Served with garlic mash slathered with beef gravy (left over beef juice from the bag) and brussel sprouts. Tell me how I did.
by Datumz_
7 Comments
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turkeytimenow
Inside pic?
Immediate-Pack-920
Did you do an ice bath after the sous vide? I’ve seen that recommendation to get a seat without overcooking the steak.
liatris_the_cat
Yummy! How’d you make that gravy? Looks delicious
boofoodoo
Buddy you gotta show us the inside next time, it’s the most important pic
kikazztknmz
I accidentally cooked ribeye a couple hours longer than I intended last time. It was the juiciest, most flavorful piece of meat I’ve ever eaten. Yours looks terrific!
Wobbly-Sausage-
The ice bath helps to just lower you’re exterior temp. Not your internal.
7 Comments
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Inside pic?
Did you do an ice bath after the sous vide? I’ve seen that recommendation to get a seat without overcooking the steak.
Yummy! How’d you make that gravy? Looks delicious
Buddy you gotta show us the inside next time, it’s the most important pic
I accidentally cooked ribeye a couple hours longer than I intended last time. It was the juiciest, most flavorful piece of meat I’ve ever eaten. Yours looks terrific!
The ice bath helps to just lower you’re exterior temp. Not your internal.