re: Sous Vide Ribeyes

Put up or shut up then. Let's see that steak or pork that's perfectly med-rare from edge to edge that you can achieve with a grill that the rest of us mere mortals can only achieve with sous vide or reverse sear.

Sous vide is just another tool in the kitchen. I braise chuck roasts for the fall apart meat and rich gravy. I roast whole chickens for that awesome crispy skin. I make tofu curries on the stove for a quick meal. I smoke butts for awesome bbq. I sous vide pork tenderloins for perfect 137 degrees internal temperature from edge to edge. Sorry but not sorry using different tools and methods to achieve different outcomes.