Broke out my Sous Vide. Cooked a ribeye at 129 for 1 hour (medium rare). I use my Lodge 11 inch square griddle to perform the sear. This time I used my MAPP gas torch. I was a little cautious because it's like a gazillion degrees.
The ribeye was really yummy. It's like cheating using this cooking method. It's getting harder for me to go out and eat at a steakhouse anymore.
The ribeye was really yummy. It's like cheating using this cooking method. It's getting harder for me to go out and eat at a steakhouse anymore.