Steak porn. Sous Vide prime ribeyes.

135 degrees (Medium).



Plating.




Money Shot.




Lessons learned:

1. Seasoned heavily with sea salt and fresh cracked pepper. Lesson learned? More seasoning would have been the right call here.

2. Thick steaks. Probably about 1.5 inches. Lesson learned? At 135 degrees (medium), I either could have cooked them longer than 55 minutes in Sous Vide or brought the temperature up by a degree or two (fine by me, but I want to make sure my guest received a true "medium" steak).

3. Resting. I let the steak rest for about 10 minutes outside of the Sous Vide. Because the steaks were slightly "spongy," we cooked them on Kamado Joe for about 2 minutes per side to bring them up to our liking. We ate about 3 minutes later. Lesson learned? Probably could and should have let them rest longer to allow the juice to distribute evenly back into the meat.

All in all, still very good. Just could have been a little better on my part.