Rib Eye SV experience

[1Bigg_ER]

Well a few hours after my wife salted and pepperd the steaks she asked me if they were to be put in the freezer! She did,.  We are 45 mins awAY AT this time. ugggggg  I even told her the salt would move the liquid in the meat! Thawing now.

For SV, why bother thaw? Drop them in frozen, just add an hour to your regular cook time.

[Las Vegan Cajun]

Steak looks great, nicely done.

[muebe]

Well a few hours after my wife salted and pepperd the steaks she asked me if they were to be put in the freezer! She did,.  We are 45 mins awAY AT this time. ugggggg  I even told her the salt would move the liquid in the meat! Thawing now.

For SV, why bother thaw? Drop them in frozen, just add an hour to your regular cook time.

I agree. I just throw them in with the room temp water and thawing/cooking all completed in one easy step. Just like those clothes washing machines that dry the clothes when done washing

[Las Vegan Cajun]

Well a few hours after my wife salted and pepperd the steaks she asked me if they were to be put in the freezer! She did,.  We are 45 mins awAY AT this time. ugggggg  I even told her the salt would move the liquid in the meat! Thawing now.

For SV, why bother thaw? Drop them in frozen, just add an hour to your regular cook time.

Yep, SV and pressure cookers are both great ways to cook meat from frozen state to done.

[Sandman]

Got to cook the steaks today. I will say there is no comparison to these or steaks cooked over charcoal. I will take charcoal cooked every day of the week. Sorrry sv guys but I like more flavor.

[1Bigg_ER]

You can finish it on the grill. That's what I plan to do with this monster....

[Pappymn]

Tomahawk chop! Gorgeous

[teesquare]

Nice...Are you using Maldon salt on that?

[1Bigg_ER]

Nice...Are you using Maldon salt on that?

You caugt that Tee? Yes, smoked maldon sea salt.

[Tonybel]

Pass me a plate. 

[1Bigg_ER]

Pass me a plate. 

HAHAHA! Tony, it's dry brining first. Unless you want beef tartare

[africanmeat]

Pass me a plate. 

HAHAHA! Tony, it's dry brining first. Unless you want beef tartare

It ok i will wait

[1Bigg_ER]

Dropped that bad boy in 138 hot tub on my way to work. 6 hours later.....



Happy Birthday to THE wife

She's a medium well type (yeah I know). So 138 is a compromise coz I'm a medium rare type. MAGNÍFICO



Dessert....



Long live sous vide cooking!!

[Pappymn]

Wow! Bigg.....looks killer. I forgive Mrs Bigg

[muebe]

Holy carp! Simply amazing looking steak and that dessert... Wow!