- Jan 6, 2019
- 74
- 72
My sister has been hosting an appreciation dinner on Veteran's Day for our local American Legion members. This was the fifth year, so she wanted something special, and asked if I would cook ribeyes. The fact that you never know what the weather in NW Iowa is going to be like in November, I chose to SV the ribeyes, and then sear them at the end. I started by lightly dusting the ribeyes with kosher salt, and then in to the chamber sealer.
Next into the sous vide for 4 hrs at 131 degrees.
Meanwhile I started some wood to get some coals going.
I got the coals all leveled off, pulled the steaks out of SV, dryed off, seasoned and then a quick one minute sear on both sides. Coals were 400-550 degrees.
The plated meal with baked potato, beans, and a dinner roll. We had a great time and it was a great way to honor our local veterans. We grilled a total of 83 steaks for the veterans and volunteers that helped serve.
Next into the sous vide for 4 hrs at 131 degrees.
Meanwhile I started some wood to get some coals going.
I got the coals all leveled off, pulled the steaks out of SV, dryed off, seasoned and then a quick one minute sear on both sides. Coals were 400-550 degrees.
The plated meal with baked potato, beans, and a dinner roll. We had a great time and it was a great way to honor our local veterans. We grilled a total of 83 steaks for the veterans and volunteers that helped serve.
