These are a couple of select rib eye steaks that I picked up awhile back. I cold smoked them on a rack over a pan of ice for 45
minutes using pecan pellets in the 6 inch smoker. Seasoned and bagged and back into the refrigerator until later today.
Sous Vide Supreme is set at 131 degrees and both ribeyes were put in to take a nice 3 hour bath.
About an hour before I pulled the ribeyes I seasoned 2 bakers with garlic EVOO and seasoned them with Penzeys Smoky 4S
seasoning salt. Put on the top rack of the SRG at medium heat.
Steaks out of the bath, dried off and given another shot of seasoning.
Potatoes are done!
Steaks were seared on the SRG two minutes per side.
Here’s your plate with some mini cob.
Steak turned out perfect. The last one I did on the grill was okay, but definitely chewy. These were almost melt in your mouth
as they were that tender. Potatoes were awesome! The SRG does put out some fantastic baked and sweet potatoes.
