Ok, first Sous Vide cook done. Had to have help from the "Restaurant Owner" (my lovely bride) as work kept me later than planned.
Dry brined 2 prime ribeye steaks overnight. Went in water bath at 130 for 2 hours. One my wife cooked in CI the other I cooked when I got home from work (ice bath for 30 minutes). I patted dry, added extra salt and some black pepper and put in smoking hot CI with canola oil. Added butter after first turn. Was delicious. This could be a new favorite when not wanting smoke flavor or reverse sear (which I dearly love).
Comments and and suggestions welcome.
I certainly appreciated all of the help and suggestions.
Dry brined 2 prime ribeye steaks overnight. Went in water bath at 130 for 2 hours. One my wife cooked in CI the other I cooked when I got home from work (ice bath for 30 minutes). I patted dry, added extra salt and some black pepper and put in smoking hot CI with canola oil. Added butter after first turn. Was delicious. This could be a new favorite when not wanting smoke flavor or reverse sear (which I dearly love).
Comments and and suggestions welcome.
I certainly appreciated all of the help and suggestions.
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