So I grabbed a few 12oz ribeyes and got it home and read a little. Seasoned with a lil of my house steak rub that I make and sealed up and in the water at 129 for 4 hours. Pulled, ice bath, and then onto a screaming performer with GrillGrates. Amazed at how there was no medium-well grey edge under the sear even on a pretty thin steak. I'm super impressed and I think it's gonna be easier to use frequently than I had originally planned. Plated with some roasted spuds and Brussels with bacon. Topped the steaks with a quick sauce of juices from bag and some homemade balsamic roasted garlic compound butter. So far so good!!
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