Sous Video Ribeyes (w/ pics)

So I decided to fire up the old DIY Sous Vide machine again and did some ribeyes. They came out tasty, but I don't think there was any benefit than doing them the usual "F&DB way". Here are some pics anyways, enjoy.

I wanted to try my usual seasonings, I do them different ways when just cooking regularly so I did that here. First ones just salt, pepper and rosemary.



Second I did Montreal Steak seasoning (don't judge I like the stuff)



Here are all the steaks once sealed. For mine I added a few pats of butter, the wife didn't want the "extra calories".



Put them in the water bath for 4 hours at 134 degrees.



In the meantime I picked up a fresh head of broccoflower from the fruit stand (never had the stuff). Cut it up, coated with olive oil, salt, pepper, and some garlic powder. Roasted in over until was tender and edges crisped up. Sprinkled on some parm cheese to finish off.




Steaks were done and removed from bag, patted dry with paper towel and prepared the cast iron for some searing.



Seared steaks for about 30 seconds per side.



Whipped up a quick batch of chedder/parm/bacon mashed pot. and served.



Money shot:



Like I said, they were quite good, but I just don't think it was worth all the extra time. I had to try it though. I think I will stick to using the sous vide for the tougher, long and slow cuts.