This is the second time I’ve done ribeyes in the Sous Vide Supreme. I packed them up with some salt, pepper, a bit of onion & garlic I sauteed in a pat of butter.
Then it was into the water at the typical 134F for an hour. Comes out perfect every single time. Impossible to ruin.
There are some tradeoffs, however. My wife & I have both agreed that for ribeyes, we just prefer them grilled. On the other hand, sous vide is such that the fat is very succulent. This time I used the kitchen torch to char the outside and that was probably a mistake. Better to use butter or ghee in a pan. Alternatively — and this is what I should have done — you could rub the steaks with butter and then torch them. I’ve done this before and have no idea why I didn’t think of this.
I guess we’ll just have to have more ribeye steaks. Damn!