This is my second cook with my new Anova. The first was chicken breasts for the dogs. aka guinea pigs.
I started out with one 1-1/2" thick ribeye about 1-1/2lbs. And one 2" thick filet mignon butterflied, that's how the wife likes hers. Dry brined for 24hrs.
Set the Anova to 131* and put the ribeye into the bath. After 30min in went the filet for a total of 90min for the ribeye,60 for the filet.
Set up the kettle to cook the potatoes and got the LSG ready for the sear. Spinaker requested I do this and who am I to say no to that.
The final results were nothing short of amazing. Much better than I expected. Cooked perfectly through with a nice crust from the sear. Hope the pics show up.
I started out with one 1-1/2" thick ribeye about 1-1/2lbs. And one 2" thick filet mignon butterflied, that's how the wife likes hers. Dry brined for 24hrs.
Set the Anova to 131* and put the ribeye into the bath. After 30min in went the filet for a total of 90min for the ribeye,60 for the filet.
Set up the kettle to cook the potatoes and got the LSG ready for the sear. Spinaker requested I do this and who am I to say no to that.
The final results were nothing short of amazing. Much better than I expected. Cooked perfectly through with a nice crust from the sear. Hope the pics show up.
Comment