Hot tub steaks and sides

Decided to make some sous vide rib eye and fillets a while back, just getting around to sharing some pics.

Started with the steaks in the vacuum bag after salting generously with kosher salt and adding some fresh rosemary.  Prepped some baked potatoes, asparagus and shishito peppers.  Into the hot tub at 132 for 1 hour.  The potatoes went into the oven for an hour at 400* with olive oil and salt, while the asparagus went into the hot tub after the steaks were done.  



After some time in the hot tub, moved the steaks to the grill to finish them off.  



Peppers on briefly for some char - kosher salt and olive oil is all I use.   




Low and low and slow or sous vide in my opinion is the only way to cook rib eye, it melts the fat and preps well for the egg.  Cooking low and slow on the egg is great as well as long you don’t over cook it.  Cheers!