Sam's had ribeyes on sale and youngest son, home from college this weekend, started drooling at the display case so a package was destined for the Clint Cantwell method of SV-Q Ribeyes (http://amazingribs.com/recipes/beef/...eye-steak.html).
The steaks were dry brined overnight and popped into the HTTM for 1.5 hours (they were only 1-1.5" thick so I reduced the time in the tub by 30 minutes from Clint's recipe). The only thing I put in the bags were the steaks and a sprig of thyme.
After their time in the HTTM, they went into an ice bath and then the refrigerator while we went to the range. When we got back, on to the smoker they went.
Once they hit 115* IT, I brushed them with some oil and sent them off to the Weber Kettle for a quick sear.
They turned out awesome and The Boss and my Son agreed these were the best effort so far with SV-Q steaks.
The steaks were dry brined overnight and popped into the HTTM for 1.5 hours (they were only 1-1.5" thick so I reduced the time in the tub by 30 minutes from Clint's recipe). The only thing I put in the bags were the steaks and a sprig of thyme.
After their time in the HTTM, they went into an ice bath and then the refrigerator while we went to the range. When we got back, on to the smoker they went.
Once they hit 115* IT, I brushed them with some oil and sent them off to the Weber Kettle for a quick sear.
They turned out awesome and The Boss and my Son agreed these were the best effort so far with SV-Q steaks.
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