My fellow sous vide lovers… Goodness Gracious! Did anyone with access to a Publix make good use of the $5.99 per pound special they were running on the standing rib roasts? As soon as I heard about it, I popped over to my local Publix and took home almost 40lbs of it. I kept a few of them whole and cut up a few others for Ribeye steaks.
Let’s get down to business.
I cut off a few 2″ steaks and got them prepped for cooking.
As usual, I went pretty simple with the seasoning. You don’t really need to do much more to a good cut of meat when cooking sous vide.
- Fresh Cracked Black Pepper
- Himalayan Sea Salt
These beauties sat in the fridge overnight before they made the journey to my Anova Culinary AN500-US00 Sous Vide Precision Cooker. I set the temperature to 133 degrees and these Ribeye steaks cooked for about 4 hours.
Steaks never look that good coming out of their sous vide bath, but the smell was incredible. I was ready to eat!
Now comes my favorite part… well, next to eating these things. The finish! I know there is some controversy around the best way to finish off and sear the meat but my personal preference is with the Flame King YSNPQ-5000T Heavy Duty Propane Torch Weed Burner.
The one I am using is just over a year old and while it has some rust, it has held up rather well. For me, there’s no better way to sear a protein than using my trusty Flame King YSNPQ-5000T Heavy Duty Propane Torch Weed Burner.
The finished product was pretty damn good. I wish I had spent a bit more time working on cooking up some of the fat. as some of it didn’t render or cook very well in the final sear. You can tell in some of the earlier pictures that these were some very fatty cuts.
Overall, the cook was perfect. The taste was very good and I’m looking forwarding to throwing a few more of these in the sous vide bath!