Here’s another video…
The process for sous viding the rib eyes was straight-forward and simple; I seasoned the steaks the morning before, stored them in the fridge, and dunked them in the water oven the morning of the party.
We ended up only serving one gigantic chop because they were 2.5 pounds each. I chilled one of the cooked steaks in an ice bath before storing it in the freezer. The remaining chop was seared on our gas grill and I evened out the char with my kitchen torch.
See? It really is like cheating!
Dear friends, how did we ever not have steaks like this? I will expect this when I return.
I have a self esteem issues after watching this. My torch is tiny and it takes 12minutes of waving it at the meat to get a remotely char’d piece of meat. I’m having trouble finding larger torches in France. At least casually or on amazon. I am certain now I need one.
Beaver, I never even herd of eating a steak like this, I can’t even comprehend how it would taste. When she cut the steak I didn’t notice any juice, is that the point? The fact that so much prep work goes into it makes you think it has to be good.
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