For a few years I've been doing my rib eyes sous vide coated with SPG for an hour at 133-135, then coated in mayo and seared in a hot cast iron skillet. Always tasty and tender. I recently added a Blackstone griddle and decided to do Angus rib eyes on it only. Cooked them on medium heat till around 135, then seared them on high burner only using the avocado oil on griddle.
They appeared pretty good, but not the sear of the cast iron/mayo combo, and the bones prevented the entire steak from searing properly. However, they were not the least bit tender and lacked flavor.
It's been said that quality cuts of meat don't need sous vide, but lesser cuts did, that's why I thought these Angus rib eyes would be fine without it. But in this case it wasn't.
They appeared pretty good, but not the sear of the cast iron/mayo combo, and the bones prevented the entire steak from searing properly. However, they were not the least bit tender and lacked flavor.
It's been said that quality cuts of meat don't need sous vide, but lesser cuts did, that's why I thought these Angus rib eyes would be fine without it. But in this case it wasn't.
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