Jump to content
Justin

Sous Vide Rib Eye Steak

Recommended Posts

Oh yes, steak dinner tonight, Ziplock bag immersion method  54c for 1 hour medium rare, sear 3 mins each side.Photos when I cook it.  I will be putting some rosemary ,thyme and a bit of butter in  bag. 

 

20180817_151451.thumb.jpg.0e6249184dbe17eb8b0b3fb63d4d8fb1.jpg

Share this post


Link to post
Share on other sites

Wow . Perfect tender buttery rib eye steak.

Seared for 60 secs on frying pan turning every 15 secs. Butter in pan for last 20. Hot heat.

Swish steaks around pan to prevent splattering.

I took pan away frin from heat from time to time in last 20 secs to prevent butter burning.

Simple perfection.

 

20180817_181705.thumb.jpg.225c349c39f3b1092188f4eadd650230.jpg20180817_184705.thumb.jpg.f5dc63e0745f0560059714f56fdf90bd.jpg

Edited by Justin
  • Like 2

Share this post


Link to post
Share on other sites
On 8/17/2018 at 3:21 PM, Justin said:

Oh yes, steak dinner tonight, Ziplock bag immersion method  54c for 1 hour medium rare, sear 3 mins each side.Photos when I cook it.  I will be putting some rosemary ,thyme and a bit of butter in  bag. 

 

20180817_151451.thumb.jpg.0e6249184dbe17eb8b0b3fb63d4d8fb1.jpg

 

  • Like 1

Share this post


Link to post
Share on other sites

to be fare, I can quite happily eat steak rare.....so you might want to do it a bit hotter than 54 degs c

Share this post


Link to post
Share on other sites

That’s what I was thinking. I’m happy for rare but the wife has gone from well done ( ie ruined ) to medium in 12 years . 

 

Share this post


Link to post
Share on other sites
Just now, Raptor72 said:

That’s what I was thinking. I’m happy for rare but the wife has gone from well done ( ie ruined ) to medium in 12 years . 

 

Obviously referring to how she likes steak ! 

Share this post


Link to post
Share on other sites

Although i did add some butter and garlic paste . Hopefully that wasnt a mistake 

image.jpg

Edited by Raptor72
  • Like 1

Share this post


Link to post
Share on other sites

What temp did you, of course thickness of steak will make a difference as well, learn fro experience i think,  putting my steak on a mo for 1 hour

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...