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Sous Vide'd two dry-aged ribeyes to perfection

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    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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    Looks great!


      Those look perfect!


        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.


          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!


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


            • wcpreston
              wcpreston commented
              Editing a comment

            • bbqLuv
              bbqLuv commented
              Editing a comment
              Lager beer, been around since 1844.
              Great in the summertime heat when BBQ'ing.

            • wcpreston
              wcpreston commented
              Editing a comment
              OMG I knew that but I was like ... they can’t mean THAT PBR LOL

            Looks Delicious!


              Great looking steaks! Thanks for sharing.



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