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Sous Vide Angus Ribeye and Seared On The Mini Egg

Spring Chicken
Spring Chicken Posts: 10,255
in EggHead Forum
We were in Sam's Club yesterday buying some stuff for the Coop Fest. I spotted some Angus Ribeyes that looked good and my little pea started rolling all around my cranium cavity. 

I decided to buy the steaks and cook them Sous Vide style and then sear on the Mini Egg. 

So today, I set the sous vide cooker up for 131°, seasoned one of the steaks lightly with some Dizzy Pig Raising the Steak rub and a bit of kosher salt on one side. I let it go for 1½ hours in the sous vide bath, took it out and placed it on the Mini Egg's cast iron griddle for 45 seconds each side. 

Then we ate. Here's some pictures of the entire process. 

DSC03964 by Leroy McMillin, on Flickr 

DSC03965 by Leroy McMillin, on Flickr 

DSC03966 by Leroy McMillin, on Flickr 

DSC03967 by Leroy McMillin, on Flickr 

DSC03968 by Leroy McMillin, on Flickr 

DSC03969 by Leroy McMillin, on Flickr 

DSC03970 by Leroy McMillin, on Flickr 

DSC03971 by Leroy McMillin, on Flickr 

DSC03972 by Leroy McMillin, on Flickr 

DSC03973 by Leroy McMillin, on Flickr 

DSC03974 by Leroy McMillin, on Flickr 

DSC03975 by Leroy McMillin, on Flickr 

DSC03976 by Leroy McMillin, on Flickr 

DSC03980 by Leroy McMillin, on Flickr 

Yes, it was outstanding. Very tender and juicy. The flavor of the meat came through along with the enhancement the Dizzy Pig Raising the Steak rub and salt gave it. 

No wonder people rave about the sous vide cooking method. It gives a whole new level of flavor and tenderness to meat. 

Spring "My Pea Rarely Stops Rolling" Chicken 
Spring Texas USA
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Comments

  • Black_Badger
    Black_Badger Posts: 1,182
    Wow! Cast iron sear is VERY impressive. That's gonna cost me some money...

    Great post, thanks!

    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • JNJGoeders
    JNJGoeders Posts: 90
    what is your sous vide cylinder?  Where did you get it?  
    That steak looks FABULOUS!
    Iowa, 1 BGEXL, 1BGEMiniMax, a truck, a camper and some horses and atvs :D Let's play!
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  • paqman
    paqman Posts: 4,932
    It has been a while since I cooked a steak sous vide.  I prefer ribeyes grilled entirely on the egg but, IMHO, t-bones and tenderloin are best sous vide and then finished on the egg.  I suggest that you try finishing caveman style if you haven't tried it yet. 

    ____________________
    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
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    INIGoeders, it's a Sansaire.  I got it on-line while on sale a while back.  I like it.  Here's their web address:  http://sansaire.com/  And thanks for the comment.  As we all know, looks aren't everything but in this case, it tasted as good as it looked.

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  • Spring Chicken
    Spring Chicken Posts: 10,255
    paqman, I also do a good ribeye entirely on the Egg, but I'm starting to get used to the idea of being able to predict precisely what the internal temperature of the meat will be when it's ready to eat.  I'll pass on the caveman style finish.  My genes gave that up about a million generations ago LOL...
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