Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Hydrid Sous Vide Ribeye's

GregW
GregW Posts: 2,678
in EggHead Forum
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.

· Share on FacebookShare on Twitter

Comments

  • blind99
    blind99 Posts: 4,974
    how'd you get that crust?!  looks great!  those grills are very cool.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • GregW
    GregW Posts: 2,678
    blind99 said:
    how'd you get that crust?!  looks great!  those grills are very cool.
    If there is anything that contributes to the crust it's the PK grill. Being only 1.5 inches off a red hot charcoal bed really promotes a good crust.

    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.
    · Share on FacebookShare on Twitter
  • GregW
    GregW Posts: 2,678
    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.
    · Share on FacebookShare on Twitter

Categories