Other Cooking Equipment > SOUS VIDE COOKING
Perfect ribeye
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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