I'm usually a sous vide guy when it comes to steaks, give a ribeye a 127º bath and then sear it with a weed torch. I've been doing quite a bit with my Vortex lately so I decided to skip all the water and time and see what a straight shot over the red hot Vortex could pull off. I cut all my ribeye steaks 1&1/2" thick, boneless, off of the subprimal. Seasoned the ribeye with salt, pepper, and garlic powder, 1 minute 45 seconds a side right over the vortex. It was smokin'!
While it rested on the counter I smashed up a couple of taters I'd boiled to death with some sour cream and butter, made a Ceasar salad.. First slice told me all I needed to know, winner winner ribeye dinner.
This was everything I look for in a steak. With the deep sear and a rest this ribeye had a rich beefy flavor and ideal texture. I USED to be a sous vide guy. Thanks for lookin' in. RAY
While it rested on the counter I smashed up a couple of taters I'd boiled to death with some sour cream and butter, made a Ceasar salad.. First slice told me all I needed to know, winner winner ribeye dinner.
This was everything I look for in a steak. With the deep sear and a rest this ribeye had a rich beefy flavor and ideal texture. I USED to be a sous vide guy. Thanks for lookin' in. RAY