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The beautiful steak
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For size reference. The Cowboy Ribeye is about 2 inches thick.
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The SousVide Supreme we reviewed came with some spice rubs, so we decided to try the Canadian Steak Rub. Basic Montreal spice blend.
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I mixed the spice rub with softened butter to make it easier to apply.
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A butter and spiced steak
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Both steaks ready to be added to the water bath
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The steaks were placed in the SousVide Supreme and held down with the wire rack that's included with the unit.
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Filled to the max
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The first steak was taken out at 120. The other was left in and brought up to 130 degrees.
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A cooked, but not seared sous vide steak. This is after 4 hours at 120 degrees.
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IMG_0036
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A cooked and seasoned sous vide steak that was cooked for 4 hours at 120 degrees, then 20 minutes at 130 degrees.
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The seared steaks
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The seared steaks
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The seared steaks
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The seared steaks
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Sous Vide Rib-eye Steak cooked for 4 hours at 120 degrees F