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Sous Vide Ribeye
Blackwidow98
Posts: 134
in Off Topic
I must be behind with the times but I had never heard of Sous Vide prior to this past Christmas. I received an Anova as a gift and was skeptical at first but after the 1st cook I realized this thing is pretty sweet! This was only my 2nd cook with it today but I'll definitely be looking into more recipes. I let my Ribeye go for 2 hrs at 129° with a quick 30 sec sear on each side. They came out to be the most perfect and effortless med/rare steak I have ever cooked!
Check out my pics!
Check out my pics!
Comments
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This time I used a Cast Iron pan with butter but next time I'm going to fire up my Mini and do a high temp sear. So far I've been pretty impressed with it.wardo said:How did you sear the steaks? -
Great job!
Now make these. For real!
https://eggheadforum.com/discussion/1205207/chocolate-pots-de-creme-recipe-from-butt-blast
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Steak looks great.
I second that. I just finished eating one.ColtsFan said:Great job!
Now make these. For real!
https://eggheadforum.com/discussion/1205207/chocolate-pots-de-creme-recipe-from-butt-blast
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Thanks for the suggestion! That looks awesome!!!ColtsFan said:Great job!
Now make these. For real!
https://eggheadforum.com/discussion/1205207/chocolate-pots-de-creme-recipe-from-butt-blast -
looks good! Those chocolate creme pots are indeed great too, but my wife prefers creme brûlée.Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.
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Try tougher pieces of beef. When cooking a T-Bone the strip steak side is almost as tender as the tenderloin side.
For dessert, crème brûlée is hard to beat. I like this one in masson jars: https://www.chefsteps.com/activities/foolproof-cracklin-creme-brulee
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
To speed up the searing process and make it even more effortless (with less cooking through after the SV), sear with MAPP or propane. The other benefit of a high-powered torch is that they are the best way to light the Egg, IMO.
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looks good! Those chocolate creme pots are indeed great too, but my wife prefers creme brûlée.Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.
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