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Yet another steak cook...

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Cymbaline65
Cymbaline65 Posts: 800
in EggHead Forum
Can't help myself. Sous Vide Ribeyes at 124 degrees for about 2 hours then seared, 650 dome, for one minute per side. Salt, pepper and Herbs de Provence as the rub and sauced with a Chimichurri. Served up with grilled Zucchini and Brown Butter Corn with Basil. Pics make the steak look well done but they were 145 degrees after the rest. Very flavorful.
In the  Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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