Done: sous vide ribeye

It becomes a quest. For the ultimate ______ . In your head you know what your ideal steak is, you just need to figure out how to get there. In my case it’s well browned on the outside, almost charred with consistent temperature throughout the remainder. Thyme, salt and pepper. And the most reproducible way to do it is sous vide. It’s amazing to have that much control over food, since most of the time we’re at the mercy of chance. While its possible to cook things for too long, it’s very difficult to overcook anything.
So when is it done? There’s a minimum time it has to cook for that’s related to thickness, and then it’s ready to sear. Whenever you are.

Sous vide ribeye
Vacuum seal the bags with butter, season with salt, pepper, and herb.
131 degrees for about an hour while you’re working on something else.
Take it out of the bag and sear on highest available heat.

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