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sdannenberg3
I have been using the sous vide method for filets for a while now. First time trying a ribeye. After much research, and against my own will, I went with 135 for 2 hours. Ice bath for 10 mins, and sear 1 min per side in avocado oil at 500.
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**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
I have been using the sous vide method for filets for a while now. First time trying a ribeye. After much research, and against my own will, I went with 135 for 2 hours. Ice bath for 10 mins, and sear 1 min per side in avocado oil at 500.