Recent content by JohnR33

I presume the thicker steak went in on the higher temperature, is that right? They look perfect!

How long was your sear and was it before or after sous vide or both? Please explain the two cooking temperatures/times and outcomes. Thanks JohnR33

Ribeye Update Prepared a 1-1/2" thick Prime Ribeye today. Rubbed it down both sides with olive oil and a generous amount of kosher salt, fresh cracked Pepper, and granulated garlic, then seared in a very hot cast iron skillet (full smoke detector meltdown) with olive oil for 1 minute per side...

Great ideas from everyone, thanks! I see that temperature and time are important, temperature depends on level of done you desire, and I need to set a minimum time that will ensure all is cooked evenly throughout, bone or no bone, and extra time, within reason, won't ruin my steak. The flavor...

Thanks, that's a helpful idea. I used a Weston Sous vide machine and the controls are very difficult to use. I should have checked the temp. I returned the Weston and ordered an Anova machine.

Hello all, I'm new to this forum and new to Sous Vide, and after some experiments and disappointments, I'm looking for advice an tips to improve my cooking results. I recently prepared a 2" thick, bone-in, Grass-fed, Angus in a sous vide set for 132° and 2 hours cooking time. I got these...