Sous-vide Ribeye with Gas-Grill Finish
A 1.2 lb, nearly 2-inch ribeye cooked medium-rare and finished hard at 500°F.
For this thick ribeye, the sous-vide bath handled the interior while the gas grill supplied the crust.
From our kitchen
For this thick ribeye, the sous-vide bath handled the interior while the gas grill supplied the crust.
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Method
- 01
Sous-vide at 130°F / 54.5°C for at least 2 hours; 2½–3 hours was the preferred window.
- 02
Dry the steak very thoroughly before searing.
- 03
Heat the gas grill to about 500°F.
- 04
Sear the first side for 60–90 seconds, rotate for another 30–45 seconds for grill marks, then repeat on the second side.
- 05
Sear the fat edge for roughly 30–60 seconds.
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Our cooking notes
- This entry needs the original cooking photos if we find them later.
Inside the pot
A place for the photographs and small details from this cook.
From our kitchen