Clem's Sous
Vide Bone-in Chilled AU Rib-eye Steak
|
![](../images/IMG_1781.jpg) |
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.
|
![](../images/IMG_1783.jpg) |
The steaks after sous vide.
|
![](../images/IMG_1790.jpg) |
The sous vide steaks BBQed over
charcoal and hickory wood chips to give a finishing sear to the
cuts.
|
![](../images/IMG_1792.jpg) |
Yes, the steaks were more tender with sous vide
treatment.
|