sous vide organic grass fed ribeye steaks!
experimented with all three.
one had a couple sprigs of fresh rosemary.
last time i used aromatics in a sous vide bag, i wrapped it loosely in some seran wrap. this time i just stuck the rosemary right in there with the steak.
one was a special steak seasoning, and the other was the mocha java dry rub.
all of them were also first seasoned with kosher salt and fresh cracked pepper.
cooked them for about 6 hours at 131 degrees (medium rare).
this time i also stuck the hose of a fish pump in the sous vide rig to help keep the water circulating and developing heat pockets.
preheated a charcoal grill super hot, lightly oiled it, and grilled for about a minute on each side.
all of them turned out absolutely awesome. they were perrrfectly cooked, just barely seared on the edges and extremely tender. made these for my dad and brother and we all agreed these were the best steaks we’ve ever eaten.