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Sous Vide'd two dry-aged ribeyes to perfection

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    #1

    Sous Vide'd two dry-aged ribeyes to perfection

    I pulled two of my dry-aged ribeyes that I had frozen in vacuum bags. They were about 1.5" thick. 134F sous vide bath for 3 hours, then 1" on each side in a cast iron pan with some beef love in there. Came out picture perfect and yummy as hell.

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    Yuum
    Tags: None
    • Likes 16
    #2
    Looks great!

    Comment

      #3
      Those look perfect!

      Comment

        #4
        This is the only way I do steaks since I got my SV unit about six months ago. I sear either on my outdoor flat top or indoors in the CI skillet depending on weather conditions. Foolproof. And so yummy.

        Comment

          #5
          I have a some 2” thick USDA prime in the freezer and plan on doing the same.. i sous vide them to 128 though.

          been experimenting on cast iron vs over the charcoal chimney. That chimney is fast!

          Comment

            #6
            Looks great
            You Done Good!
            Did you pair with PBR?

            Comment

            • wcpreston
              #6.1
              wcpreston commented
              January 4, 2021, 09:20 PM
              Editing a comment
              PBR?
            • bbqLuv
              #6.2
              bbqLuv commented
              January 4, 2021, 11:01 PM
              Editing a comment
              Lager beer, been around since 1844.
              Great in the summertime heat when BBQ'ing.
            • wcpreston
              #6.3
              wcpreston commented
              January 4, 2021, 11:15 PM
              Editing a comment
              OMG I knew that but I was like ... they can’t mean THAT PBR LOL
            #7
            Looks Delicious!

            Comment

              #8
              Great looking steaks! Thanks for sharing.

              Comment

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