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First Try - Sous Vide & Caveman Ribeye - YES!!!

1voyager
1voyager Posts: 1,157
in EggHead Forum
I've been wanting to try a caveman cook for a while but was concerned that the result would be awful. However, the recent post by @lousubcap pushed me over the edge.

This is a 1.5 pound Callicrate ribeye, about 1 3/4 inch thick.

Heavily coated with S&P, then placed the ribeye on a rack, uncovered, in the refrigerator for 2 hours.

After 2 hours, I added a few sprigs of thyme, then sous vide the steak for 3 hours @ 120 degrees.

At first I thought that I shouldn't have tried caveman...



But wait! Flame on!



One minute per side. Result was awesome. Perfect medium rare with nice crust. 


Large Egg, PGS A40 gasser.
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Comments

  • Foghorn
    Foghorn Posts: 10,080
    Yeah baby.  That's how it's done.  Caveman is the bomb.  Next time do it when you have company over.  It's a great conversation starter.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 34,073
    That is delivering right out of the gate.  Great cook and finish right there.  Congrats on nailing it.  Keep spreading the word!  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • YukonRon
    YukonRon Posts: 17,095
    Way to go! No timid souls here. You brought home the prize.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Fayborg
    Fayborg Posts: 82
    Nice job,  I’m going to have to jump on board soon.  Thanks for the photos.
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