Ribeye roasts were on sale ($9.99) per pound so I picked one up. It was 2.74 pounds and I bagged it (plain, no seasoning at all in the bag) and barked at 129 degrees for 4 hours. I took it out, wrapped it loosely in paper towels and newspaper and put it in the fridge for 30 minutes.
I heated a cast iron pan on my induction “Sear”setting and used avocado oil. Seared for 90 seconds, then flip and season the (partially) seared side with Montreal Steak Seasoning, flipped after about 90 seconds, seasoned the other (partially) seared side with Montreal Seasoning, flipped after 60 seconds, then took it off the heat at another 60 seconds.
Really good despite not using rosemary (which I have in my garden, so lazy) or butter at the end of the sear.
by octaviousgould
3 Comments
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I can’t figure out how to edit (maybe this sub doesn’t allow?), so “barked” should be “bathed”.
Nice! Just curious why didn’t you season it when it was in the bag? I’m new to sous vide so just trying to learn different techniques