Hey fellas,
New to the site but wanted to share some pictures of my most recent cook as those are typically the threads that I enjoy most.
Asked the butcher to custom cut an extra thick ribeye, using the width of an iPhone as a frame of reference, and then adding half an inch. After I cooked it sous vide @ 120 degrees and seared it to hades over some hot coals on my kettle.
Typically I would cook sous vide and then sear on cast iron plus a torch(searzall). Searing over coals was far superior and much faster. My new favorite method.
Here are some shots.
New to the site but wanted to share some pictures of my most recent cook as those are typically the threads that I enjoy most.
Asked the butcher to custom cut an extra thick ribeye, using the width of an iPhone as a frame of reference, and then adding half an inch. After I cooked it sous vide @ 120 degrees and seared it to hades over some hot coals on my kettle.
Typically I would cook sous vide and then sear on cast iron plus a torch(searzall). Searing over coals was far superior and much faster. My new favorite method.
Here are some shots.
