Ribeye For Dinner - Sous Vide Style Then Egg'd

Spring Hen and I are sticking to our most recent diet, or perhaps I should call it, Chapter III of our sometimes failed attempts to diet. 

Anyway, we're sticking with the South Beach Diet. I've lost 20 pounds and Judy 10 pounds so far. But we've graduated to Phase II where some better goodies can be had. 

Among those goodies is a chunk of red meat. And we just happened to have some in the freezer. A Choice Ribeye from H.E.B. 

Judy already had it in the Sous Vide bath by the time I was instructed to fire up an Egg. The meat wasn't all that thick so it was programmed to cook @ 135° in the water bath for an hour. 

At the end of the hour, the Egg was hot and some veggies were cooked and a bowl of bushes was chilled. 

I removed the steak from the bag, patted it dry with paper towels, applied a generous amount of Dizzy Pig Raise'n The Steak, and seared for about 1 minute on each side. 

Yes, very tasty, and in spite of it being only Choice Grade, it was very tender. But that was to be expected because that's what Sous Vide cooking does. And just as important, it was precisely 135° when finished. 

Here are some photos of the cook. 

 

 

 

 

If you are wondering what to ask your household staff to get you for Christmas, you might consider getting a Sous Vide Immersion Cooker. They're pretty cool. 

Spring "Soon To Be Even Less Of Me" Chicken 
Spring Texas USA