Clem's Sous Vide Bone-in Chilled AU Rib-eye Steak

Sous vide treatment:  Steak in vacuum bag held for 3 hours in water at 51 degrees centigrade. The temperature was manually kept at the required temperature by the addition of hot water.

The steaks after sous vide.

The sous vide steaks BBQed over charcoal and hickory wood chips to give a finishing sear to the cuts.

Yes, the steaks were more tender with sous vide treatment.

20 Oct 2020
 

Created by Clem Kuek