I picked up a 2-bone rib roast at Sav-A-Lot the other day for $3.99 lb. Split it into 2-3" thick steaks. One just went into the sous vide at 135° (I prefer 132°, but on occasion I cater to the wife's whims) for 8 hours. I used NO seasoning, but will add some salt during the dear and more than likely some Himalayan pink salt when it hits the plate for serving. I'll update this as soon as we eat
Post by BBQ Butcher on May 1, 2018 17:51:51 GMT -5
Out of the sous vide and out of the bag...........
a quick sear in the cast iron
Split for the two of us
Served with broccoli and baked potato...some Himalayan Pink Salt on the meat
Very, very tender and tasty, I must say However, it was on the dry side and I think I know why. This was the same meat I was going to cook a couple weeks ago before I went back into the hospital and refroze it (twice) plus the bag didn't hold the perfect vacuum allowing all the juices into the bag and not keeping them in the meat. Left overs are stored WITH all the leftover juices from the cook.