About a month back Cousin Kurt said he was in for the big Thursday night game between the 49'ers and Cards so I said I'd do beef short ribs on the SQ36. Monday he calls and says he's got some Halloween obligations, games off. That gave me time to get the slab of ribs back into the freezer before any thaw had occurred. I dug around the freezer and found one of my few remaining 45 day aged ribeye steaks, into the Sous Vide pot at 131º as recommended to stay away from possible parthenogens. !31º works, that'll do me just fine! I used my standard flame-thrower charring method and enjoyed a perfect steak dinner, ribeye, buttery yam, nuked leftover zukes and onions, a little homemade slaw, nice glass of cabernet
There was no room for dessert, downed every bite.
Somebody was pretty darned thrilled to get the crust from the dry aging and a little fat
You just can't cook a steak better or more evenly than Sous Vide. Thanks for looking. RAY
There was no room for dessert, downed every bite.
Somebody was pretty darned thrilled to get the crust from the dry aging and a little fat
You just can't cook a steak better or more evenly than Sous Vide. Thanks for looking. RAY