Sous Vide Ribeye

I started with a good 1.5 inch bone in ribeye steak from Harvest market down the street. They usually have great meat and I like to support the local market. I seasoned the steak with kosher salt and pepper.

I don't have a vacuum packing machine so I just used a straw and a ziplock bag. It works good enough, air just needs to be removed so the meat has more contact with the water bath and doesn't float.

I setup the sous vide rig, added water to the rice cooker and set the PID temperature controller to 140 degrees.

Here is the ribeye in the rice cooker. I put a shot glass under the edge of the steak so water could circulate around the meat.

After 2 hours @140 degrees in the rice cooker I seared the ribeye for 30 seconds on each side in the Green Egg.

Not a very good picture, but the steak was great. It was cooked perfectly throughout and was really tender. Next time I will get the egg a bit hotter before I do the sear.