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Justin

Sous Vide Rib Eye Steak

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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

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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 by Justin

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Posted (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

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And i have vacced this rather than ziplock this time

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Edited by Justin
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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

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1 hour 54 degs c then hot hot skillet with knob of butter to colour.  Swill in butter in pan to avoid butter burning

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