Was dead against sous vide until my buddy proved me wrong at his place last Saturday

I've been cooking 15 years and always said sous vide was just trendy junk for people who can't cook meat right. My buddy Chris threw a ribeye in his Anova for 2 hours at 129°F, then seared it on a cast iron hotter than hell. That steak was the most perfect medium rare I've ever had, edge to edge pink with no grey band. Has anyone else here had their mind changed by something they swore was bs?

2 comments

2 Comments

stellas568d ago

2 hours though right? I mean I get that the results are good but who has that kind of time on a random Tuesday night. Maybe it's just me but I'd rather just nail a reverse sear in like 45 minutes and get pretty close to the same thing.

hill.barbara8d ago

Prep the steak a day ahead with salt in the fridge and that dry brine cuts down the cook time to about 90 minutes.