Recently had a gathering with a few buddies of mine for a celebration! 8 grass fed ribeyes generously salted then sous vide at about 120F / 47C for 6 hours using my Inkbird 😉
Finished off on a screaming hot stainless steel pan at about a minute each side for that signature sear (Although admittedly they could have been seared abit better)
Used the leftover oil and beef fat in the pan for searing to make a quick sauce using butter & beef stock for those who wanted gravy as well.
Steaks were amazing and honestly super low effort for the quality , 10/10 would do it again. God i love sous vide. Cuts the effort and inconsistencies and leaves a nearly perfect product.
P.S. I apologise that its not just sous vide items on the table , i had forgotten to take one with just the meats (but hey , the cheesy crusted fries & korean cucumber salad looks good eh?)
by CharmanderEcho
2 Comments
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That food was not safe to eat. 120 is too low, especially with a 6 hour cook