igetanxiouscomingupwithusernames
1557
30
3
An Anova 900w WiFi enabled precision cooker, and a USDA choice Ribeye, seasoned with Montreal Steak seasoning (Yes, I know the purists will be raging in the comments -- SALT AND PEPPER ONLY RABBLE RABBLE RABBLE), vacuum-sealed, and refrigerated overnight.
The Ribeye after an hour and 15 minutes at 129F/54C
About a minute on each side on a super-hot (SUPER. HOT. SUPER. HOT.) cast-iron skillet
Served with leafy greens, Italian dressing, and croutons.
DAT MEDIUM RARE DOE.
Harmston
I want one of those
livesofbrian
That looks great! I've got to get cooking with my ANOVA.
igetanxiouscomingupwithusernames
I don't use it as much as I should, but I did just buy a bunch of meats, so it's gonna get quite some attention this month.
GrillBill
That looks beautiful! How long you cook it for? I did a test and loved the 4 hour cook.
igetanxiouscomingupwithusernames
About an hour and change at 129F/54C. I haven't tried any long cooks yet, though I'm tempted to.
Minebrine66
What kind of cooking style is this? Never seen cooking a steak like this before
igetanxiouscomingupwithusernames
Sous-vide (Fr., "Vacuum"). You vacuum-seal your food and immerse it in a water bath at a precise temperature. So. Good.
Minebrine66
Hmm interesting. Thanks!
obidya
Im doing this tomorrow, and will be trying out a torch sear
igetanxiouscomingupwithusernames
Oooh, that should be interesting!
babapapa
Sears-all
igetanxiouscomingupwithusernames
Following up: how'd it go?
obidya
The steak was amazing: I had the butcher get me a thicker cut, SV'd for a little over 2 hours with fresh ground sea salt/pepper/garlic
obidya
put some fresh picked rosemary and thyme in the bag with the meat. And used my propane torch for final sear. The torch did a really good job
obidya
Pan searing with a little olive oil and butter is so far the best tasting. Its a little too smokey for inside though. Torch was really good.