ANOVA

[FrugalQ]

Picked up the anova at Target for 96.75!  Got a few ribeyes sealed up and getting ready to fire this magic witch's stick! Any tips? Thinking 4 hours @ 129

[Pam Gould]

just sear and enjoy   .☆´¯`•.¸¸. ི♥ྀ.

[Pappymn]

Good luck! Give um a nice sear and eat um up

[hikerman]

For a nice and tender steak like a ribeye I usually do @130F for no more than 2 hours. The tougher the cut, the longer the cook. I bag using just coarse sea salt. Add pepper after searing as pepper will get bitter with high heat. And use the meat drippings to make a nice pan sauce to pour over those wonderful steaks.

Oh congrats by the way on your new tool!

[Jaxon]

So many differing tastes when it comes to steak...Deb and I prefer 134 for 2 hours or so. 
129 will definitely be RARE, but I'm sure you know that.

We love our Anova for steaks, chops, and chicken breasts.  The taste and texture is always predictable - always just right.

There are a couple of websites that are huge resources for sous vide cooking...I just can't recall right now.  I have "sometimers".

You're gonna love sous vide.

just sayin'...

[muebe]

I would do 2 hours at 131F then give them a hot, fast sear on some cast iron. Just give a coating of white pepper and salt.

Make sure to dry them off before the sear and I like to rub my steaks with some bacon fat before searing.