re: Busted out the Sous Vide on my Ribeye last night

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that broccoli was picked too late though

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i stand corrected, it was brocolini we bought a few weeks ago that we havent used yet

$199.00

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steak looks awesome

that broccoli was picked too late though, almost going to seed

also you need to roast that broccoli a lot longer to get some char on it

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That's an awesome steak, and y'all are interested in potatoes and broccoli?

For those that have done reverse sear, and sous vide, how similar/different is the texture on a ribeye?

there are tons of websites with cook times for each meat, etc because thickness factors in

once you have the desired temp suggested for how you like your meat, it doesnt really matter if you leave it in there for 2 hours, 3 hours, or even 4 hours. It wont really cook the meat any more after the first hour

So beauty of this is that it will not cook the meat above the set temp, so you can hold it for a really long time at that temp?

I find that sous vide gives it a much more tender texture.

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it was broccolini

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I recognized it. Also called baby broccoli. I prefer it over broccoli. Steak looks awesome.

Eta I have to ask. A few weeks ago? Man that's a long time ago.

Well done on the medium rare!

If you catch my drift

Why the 20 minute rest time? Everything I have read states that you need very little to no rest time for your proteins because of the low cooking temp, plus you can definitely keep the steaks in the water bath for the extra time it takes to get your sides done without affecting the texture of the meat at all.

Regardless, this looks fantastic. I do ribeyes every couple of months and then sear over a charcoal chimney starter. Pretty fantastic stuff.