3”+ ribeye sous vide and seared on a cast iron. Served it with a balsamic-onion-garlic gravy. It was incredible. Please ignore the messy kitchen. : r/steak
First time cooking Sous-Vide Chicken! I never knew chicken could taste this good! : r/sousvide
IP Sous Vide! Didnt know they made one! : r/instantpot
Cooking sous vide for the second time. 135F for 2:30 : r/sousvide
Sous vide function on my instant pot absolutely rules. Made some ribeyes. : r/instantpot
1st sous vide at 137 degrees for 3 hours from frozen, I am sold on this higher temp. Fat beautifully rendered and not over cooked at all. Finished in cast iron piping
7 day wet-cure- 36 hour sous vide - 3 hour smoked pastrami : r/sousvide
Sous Vide Chuck Tender Roast 130F 24hrs~ : r/sousvide
Pincanha at 135° : r/sousvide
Thanks for the chuck advice! This one (155 F/24) came out great. : r/ sousvide
First sous vide, NY strip steak. : r/sousvide
Sous vide tri tip is magical : r/sousvide
Beautiful. Sous vide has changed my Sunday steaks. : r/sousvide
Boneless short ribs, sous vide for 48hrs at 132° then seared in the Griswold! : r/sousvide
Crispy sous vide- 130 & seared on cast iron. : r/sousvide
First ever sous vide : r/sousvide
First go at a tomahawk steak. 127°F for 2 hours, finished over chimney. : r/ sousvide
Chuck roast cooked 27 hours at 130°F, seared on cast iron : r/sousvide
Choice NY strip. 129F - 1 hour. Seared on cast iron. : r/sousvide
137 for 2 hours-> Ice bath 15 min -> Grill. This is the way : r/sousvide
