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.

Making Espresso

I've recently gotten back into espresso making. The first step was to order some espresso blends from Sweet Maria's along with a good Brazilian ( coffee ) for single origin espresso.

My home made roaster ( SCTO ) with Arduino microcontroller roasting some Espresso Monkey blend.

Roasted the beans to Vienna, my favorite in general and for espresso.

I'm narrowing the grind down... each batch of coffee is different so this is going to take some time to get right.

Next is tamping, nice tamper, it's going to take a while to get this down as well.

A pretty decent pull, lot's of crema :)