Got two ribeyes (total of 2.43 lbs.) and attempted the sous vide technique. Dry brined the steaks two hours prior. Filled a beer cooler halfway with hot water from the tap. Boiled some more water to add as needed. Water temp was 108 so I added more to bring it to 130, figuring I would lose a few degrees when the cold steaks were added. Put the two steaks slowly into the water to purge the air from the bags. Temp dropped to 127. After 15 min. I started a chimney full of lump charcoal (wanted a hotter fire than my usual Kingsford blue) and let it get really hot. Used my old Weber with bricks under the coal grate to around two inches from the cooking grate. Plopped the two steaks onto the grate and cooked for a few minutes on each side. Got the desired crust and the flavor was really good. My teen aged daughter said it was the best steak she ever had. I have done the reverse sear before but I think the sous vide was better.
The pictures show my embarrassing lack of talent in photography.
The pictures show my embarrassing lack of talent in photography.
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