Thanks to everyone for their comments, recipes and encouragement. It truly appreciate it.
In an effort to produce much better meals at home it’s been a year of trial and error to put together the right mix of devices to make 85% of my normally restaurant favorites not only AS good, but honestly, much better.
Today was my test cook of ribeye steaks before a dinner tonight for some football friends of my son. Test was a resounding success! Getting started on the remaining steaks for their dinner in a few hours.
Anova Pro
130.5 F for 2hrs 30mins
Finished on Masterbuilt Gravity Feed 1050
650F sear for 90 seconds on each side.
Rest for about 10 mins
Cut and taste
Thanks for everyone who has contributed to this subreddit and, now, my new addiction.
by jungleboatskipper
6 Comments
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Meant to add this to original post – what could I do to visually improve the look of the steak during the process? What hints do you have for getting a steak house quality sear and markings?
Great job! Looks fantastic
I’m in the minority here that thinks sous vide is great for things like pork chops or chuck roast but terrible for nice cuts like ribeye but if you’re hell bent on doing it instead of the far superior reverse sear, make sure you’re drying the shit out of your meat before you put it on the grill. Could go hotter (or grill lower to the coals) as well.
That looks good!
Looks like a killer steak!
Thanks for sharing