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Mother's Day Sous Vide from Frozen Ribeye

HoustonEgger
HoustonEgger Posts: 616
in Beef
We had a busy weekend with family over Saturday for kiddo #1's birthday dinner & I then made breakfast for the 8 people Sunday morning on the blackstone (bacon, pancakes & french toast). So come Sunday afternoon I realized I didn't have anything ready/available for dinner, so I went freezer diving and came out with a ribeye from 6/26/17. At 12 noon I got the sous vide going at 125 and threw the vac sealed steak in there. Let that go until 5pm, then pulled, dried and seared on the MiniMax in a lodge cast iron with butter & herbs. Used the woo from Ceramic Grill Store to get the pan screaming hot. Seared for 2 minutes per side and pulled. Perfection. 














Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)

6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
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Comments

  • JustOneOfTheGuys
    JustOneOfTheGuys Posts: 142
    Now that’s how steak is done right!  That’s one great looking steak, bar none. 
    Southwestern CT
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  • nate1152
    nate1152 Posts: 20
    Wow, looks awesome. I'll DM you my address for leftovers. 
    Minneapolis, MN

    "90% of life is showing up. The other 50% is style." - Me, after a long night of drinking.
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  • johnnyp
    johnnyp Posts: 3,932
    I'd crush it.  Good job
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • JRWhitee
    JRWhitee Posts: 5,678
    Nice job, exactly how I like me steak.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
    NICE! Great job, love the sear.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • caliking
    caliking Posts: 18,841
    The crust on that is amazing.

    If that's what you can pull off on the fly, I'll be right over. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Theophan
    Theophan Posts: 2,654
    Wow -- that might be the best sous vide story I've ever heard.  Hard to have pulled that off without it.  Steak looks perfect!
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  • HoustonEgger
    HoustonEgger Posts: 616
    To add to the meal - I also found a bag of the @RRP 10 hour burgundy mushrooms and some sausage stuffing from Christmas. Those went into the Sous vide for about an hour to defrost and warm for dinner - everything was a freezer dive meal and it was awesome. But no pics of the finished plate so it didn't happen
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
    · Share on FacebookShare on Twitter

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