First try with the sous vide. Ribeyes.

[JVReich]

I got a sous vide and vacuum sealer for Christmas so here is my first attempt.  Picked up two prime ribeyes and got them all sealed and ready to go.  Dinner should be around 7pm or so.  Will sear on the Performer with the Vortex and mesquite lump.  Wish me luck!!




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[Travis]

Nice lookin ribeye's. We want to see that money shot when they're searing on the performer!


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[JVReich]

Getting started



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[JVReich]

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[JVReich]

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[Travis]

Better than a steak house.


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[kettlebb]

Yep. I'll take one of those please. Delicious.


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[HoosierKettle]

Right on man. That looks great.


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[Jason]

Nice lookin meal!

I'd buy a bottle of that wine...

[MikeRocksTheRed]

Looking good @JVReich!!!!  What did you think of the sous vide method??

[JDann24]

GREAT looking steak man. I like the name of your wine too.

[JVReich]

Looking good @JVReich!!!!  What did you think of the sous vide method??

I think next time I'll probably go to 128-130.  Had this one at 122 because I wasn't sure how much more it would go up on the sear portion but it wasn't much if any at all.  Cool new toy to play with for sure.   


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[MikeRocksTheRed]

Looking good @JVReich!!!!  What did you think of the sous vide method??

I think next time I'll probably go to 128-130.  Had this one at 122 because I wasn't sure how much more it would go up on the sear portion but it wasn't much if any at all.  Cool new toy to play with for sure.   


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It is a really cool toy to play with.  I've found I've kind of had to figure out what temps I really like things done at since it is so accurate.  Your meat isn't going to go up at all when you remove it like it would with cooking on the grill.  I usually let my meat sit a few minutes after I remove it from the Sous Vide and the bags to make sure they don't go up in temp during the sear.