Justin Posted November 6, 2018 Author Share Posted November 6, 2018 Just done super tender 1inch thick rib eye again 54c for 1 hour and 4 mins in cast iron skillet. The another min with knob of butter for colour and flavour. Bloody fantastic steak. Surpassed myself 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 6, 2018 Share Posted November 6, 2018 Looks a good piece of ribeye ! I’m going to try again next week with sous vide Quote Link to comment Share on other sites More sharing options...
Justin Posted November 6, 2018 Author Share Posted November 6, 2018 Local butcher i use are excellent Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 6, 2018 Share Posted November 6, 2018 Which one mate Quote Link to comment Share on other sites More sharing options...
Justin Posted November 6, 2018 Author Share Posted November 6, 2018 www.springwoodmeats.co.uk Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 6, 2018 Share Posted November 6, 2018 Ah yeah Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 6, 2018 Share Posted November 6, 2018 (edited) I keep meaning to go there Edited November 6, 2018 by Raptor72 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 6, 2018 Author Share Posted November 6, 2018 It is round the corner for me. 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 6, 2018 Share Posted November 6, 2018 8 miles for me lol Quote Link to comment Share on other sites More sharing options...
Justin Posted November 7, 2018 Author Share Posted November 7, 2018 (edited) 21 hours ago, Raptor72 said: Looks a good piece of ribeye ! I’m going to try again next week with sous vide The temp I used is for rare steak. Good luck, remember hot skillet, 2 or three mins for colour, knob of butter last 20 to 60 secs and swish the steaks to stop the butter burning Edited November 7, 2018 by Justin Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted November 7, 2018 Share Posted November 7, 2018 Aye would have to be medium rare for the fam . Quote Link to comment Share on other sites More sharing options...
Justin Posted March 15, 2019 Author Share Posted March 15, 2019 Here I go again, 54 degs 1 hour. Butter bit of garlic and thyme Quote Link to comment Share on other sites More sharing options...
Justin Posted March 15, 2019 Author Share Posted March 15, 2019 (edited) I have used a knob of butter, a little thyme i have dried and little less than a tspn of garlic powder, was tempted to put in some ancho chilli flakes but decided not to. Look at the lively colour And i have vacced this rather than ziplock this time Edited March 15, 2019 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 15, 2019 Author Share Posted March 15, 2019 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted April 25, 2019 Author Share Posted April 25, 2019 Putting on two rib eye steaks again. Form C Humphreys and Son Abattoir. inch and bit thick and full of marbling. Fresh Thyme sprig and a pinch of garlic granules, pepper and butter 1 hour 54 degs c then hot hot skillet with knob of butter to colour. Swill in butter in pan to avoid butter burning Quote Link to comment Share on other sites More sharing options...
Justin Posted April 25, 2019 Author Share Posted April 25, 2019 Delicious 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted April 25, 2019 Author Share Posted April 25, 2019 0.4kg steak. 10 quid. Real treat. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted April 25, 2019 Share Posted April 25, 2019 Looks good ! Quote Link to comment Share on other sites More sharing options...
Wade Posted April 26, 2019 Share Posted April 26, 2019 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 28, 2019 Author Share Posted June 28, 2019 Steak again tonight Quote Link to comment Share on other sites More sharing options...
Justin Posted June 28, 2019 Author Share Posted June 28, 2019 Quote Link to comment Share on other sites More sharing options...
KennyT Posted July 20, 2020 Share Posted July 20, 2020 You can always use the ANOVA website for times and Temp of food, even if you don't have an ANOVA Sous Vide. Quote Link to comment Share on other sites More sharing options...
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