Since we are talking sous vide lately (oh I have pics)

buzd504

I mentioned in another thread that I recently was gifted a wifi Anova.  I broke it in the other evening for some nice ribeyes.

I've mentioned before that our local grocery dry ages ribeyes.  They're great.  I had a non-aged steak recently and I realize how spoiled I now am.

Out of the package, trimmed a little more than I would like.



Is it bad when you are such a regular at the meat counter that the butcher knows you?  My wife casually mentioned it was my birthday and I got a birthday discount (half price). I was going to post a pic of the label, but I don't want anyone to get into trouble.

Getting the egg started, with my current favorite beverage:




Bath is about ready



Steaks going for a swim:



Basque sugar maple takes a few minutes to clear the bad smoke:



Sweet potatoes on while the steaks are in the bath



Then move them to the oven when the steaks are ready.  About 1 hr 45 min in the tub (potatoes were on about 45 min)

Out of the bath:



Egg is ready:


here we go!



I thought they came out really good.



We eat our salads last - European style



Mick approves




Next time, I'm going to leave the steaks in a little longer.  I think that think, they need a little more time to tenderize.  Still, altogether a success.  I think I'm going to like the sous vide thing.

bgebrent

Money brother, all day long!  Great looking spread!  And happy birthday!

Matt Lopez

Nice man! What's that you're lighting the lump
with?

buzd504

Matt Lopez said:

Nice man! What's that you're lighting the lump
with?

That's a Looftlighter.  It's basically a fancy heat gun.

nolaegghead

Looks delicious, Ashton.  Where did ya get em?  Dorniacs?  Zapatos?  Langensteines?  Oh, maybe you can't say...

I did some pedestrian angus sirloin.  Sous vide @109F for 45 minutes (steak not that thick).  Then seared on CI.  Delicious.  I had dry rubbed the steaks earlier today.  Baked spuds, mixed vegies.

buzd504

@nolaegghead
Rouse's.  Their dry aging program is awesome.  They've just added T-bones and strips to the mix (at least by my house), but apparently the ribeyes sell the most by far.

nolaegghead

Which Rouses?  The old Caddy dealer has dry aged.  I may have never been to the one by your house - by UNO Lakefront?

buzd504

Carrollton off of Bienville in Midcity.  I'm right by City Park.

nolaegghead

I don't remember ever going to that one.  Rouses (at least some of them) have stepped up their game.

YukonRon

That looked delicious. Great presentation, beautiful cook! 5 stars all day long.

blind99

Great cook!