Well, I splurged on my birthday and bought some Prime Ribeye Cap Steaks, but didn't get around to cooking one until this past weekend. My original plan was to Sous Vide for about 24 hours at ~125°. Time didn't allow that, so I Sous Vide at 127 for 8 hours. I then throttled down the Weber to about 325° and sat the steak off to the side for indirect and tossed in a big handful of pecan hulls (A big box of those was a birthday present from a friend at work). I let it smoke until the temperature rose to 128° and then I opened the lid and let the vortex get back up to speed and seared it off. Man this was excellent. Didn't need any more time in the Sous Vide. It was super juicy and tender. Nicely rare. I also found fresh green beans and new potatoes so I whipped some of them up to accompany. Sorry, Rich, I like 'em.
Fresh off the Weber:
First Slice:
Plated with Green Beans and New Potatoes, and also some crookneck and zucchini quick pickles:
Thanks for Lookin'
Fresh off the Weber:
First Slice:
Plated with Green Beans and New Potatoes, and also some crookneck and zucchini quick pickles:
Thanks for Lookin'
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