Other Cooking Equipment > SOUS VIDE COOKING

Perfect ribeye

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Roget:
I cooked a couple of 12 oz. boneless ribeye steaks last tonight for dinner.
I seasoned them with salt & pepper, & just a touch of garlic.
I let them bathe @ 130° F for ninety minutes, then seared them in an iron skillet.


I plated them with smashed potatoes, dinner rolls, & a tossed salad.


I didn't get a pic after I had cut into them, but trust me, they were a perfect medium rare.
I like a good steak on the grill, but you can't beat sous vide to get it perfect.

pmillen:
I've cooked a few sous vide and seared in cast iron.

Do you miss any flavor imparted by fire or charcoal?

Roget:
I don't cook with charcoal, so I can't be objective about that.
I just can't consistently get the doneness I desire (throughout the entire steak) on a grill.
 

TMB:
WOW, looks soooooo good!!   Makes me want steak now!

Lines:
Looks good Roget. I also struggle with preferred doneness on charcoal cooked steaks, but that charcoal flavor, I can't deny.

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