Sous vide

[CigarNut]

I cooked two 1" Rib Eyes (from Costco) yesterday using my Anova @ 129 degrees for 40 minutes (recipe on the Anova site) and they came out perfect:



I seared the steaks in a very hot (Lodge) cast iron skillet with bacon fat or 1 minute on a side. Next time I might do 1:15 or 1:30.

I had better luck with the iPhone app -- the app alerted me when the water was at temperature and when the timer had run out.

I want to thank Dom for starting this thread! I am not up for using the grill in the pouring rain or freezing cold, and now I can still have a good steak! Going to try some lamb chops next