2in. thick ribeye for father’s day

[cooker613]

So, I had this beautiful 2in thick ribeye. Dropped in the sous vide for 2 1/2 hrs@ 131 degrees. Then hit it up with the searzall. Came out pretty tasty.

The butcher cut me a nice one


Actually have three more just like it. Each about 1 3/4 lb.


After it’s water and fire treatment


It all it’s glory. It’s purpose fulfilled (or just about).

 

[SmokinVOLfan]

Nice! Ill take the leftovers. Perfect doneness for me

 

[cooker613]

Unfortunately, no leftovers. Come next time.

 

[dr k]

Looks great! I have a monster top sirloin I'm going to smoke then SV. Trying to figure if it needs a longer soak for tenderness.

 

[Bearcarver]

Looks great! I have a monster top sirloin I'm going to smoke then SV. Trying to figure if it needs a longer soak for tenderness.

I'd give a Sirloin 24 hours.
Like a Chucky, it might not need it, but some of them do, and you don't know until it's too late.

Bear

 

[dr k]

I'd give a Sirloin 24 hours.
Like a Chucky, it might not need it, but some of them do, and you don't know until it's too late.

Bear

Thanks Bear! That's what I was thinking. I had one a year ago and vac sealed one to freeze then but recalled it wasn't as tender as some other smaller top sirloin steaks and the one a year ago was just grilled.