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Hydrid Sous Vide Ribeye's
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GregW
Posts: 2,677
100 Deg F for 1 hour.
1.5 min each side with quarter turn half way through.
2 min indirect at the end to finish cooking
This was done on the Portable Kitchen PK grill in order to get a good sear. Charcoal 1.5 inches below the grid.
Finished with compound butter. (Butter, Beef Stock concentrate and garlic)
I think they turned out really well.
1.5 min each side with quarter turn half way through.
2 min indirect at the end to finish cooking
This was done on the Portable Kitchen PK grill in order to get a good sear. Charcoal 1.5 inches below the grid.
Finished with compound butter. (Butter, Beef Stock concentrate and garlic)
I think they turned out really well.
Comments
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how'd you get that crust?! looks great! those grills are very cool.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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blind99 said:how'd you get that crust?! looks great! those grills are very cool.
Doing the water bath helps get the steaks up to temperature faster. This helps limit the time over the intense fire. At this extreme cooking temp it's easy to char too much. The indirect at the end helps finish the steaks, The compound butter is applied in the indirect phase. -
Without a doubt those were the best steaks I've cooked in a long time.
I'm a hybrid Sous Vide convert.
I will do the cook again next week and see if I can get lucky again.
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