I hope you have your sous vide working for this one. Ribeye is a luxury these days and cooking sous vide will get perfect results every time. Start with a 1.25 to 1.5 inch grass fed ribeye. Vacuum seal and set into the sous vide 133 deg F for medium, 129 deg F for med-rare. For fresh sous vide cook for 90 minutes, for frozen go for 130 minutes.

 

 

 

 

 

 

Yes, they look awful when done. A rubbery pink. Don’t worry, the magic is on the way.

 

 

 

 

 

 

Take them out and add the dry brine in the refrigerator overnight.

Here we have the red Hawaiian salt and fresh black pepper.

 

 

 

 

 

 

 

In the fridge.

 

 

 

 

 

 

 

The next day a screaming hot grill for 5 minutes each side gets that restaurant perfect crust and juicy medium inside.

 

 

Steakhouse flavor with at home convenience.