SV 1½" Rib Eye Jun 17, 2013 3:52:37 GMT -5 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by BBQ Butcher on Jun 17, 2013 3:52:37 GMT -5 Sous vide for 3½ hours at 134° and then to a hot grill No one here went to bed hungry last night.........steak, lobster, salad and wine