Prime grade bone in ribeye

[Tom]

My Costco doesn't have the prime grade brisket  (or any brisket for that matter ), but they do carry prime grade tri tip and also ribeyes.  They had a $10 off instant rebate that brought these 2 inch beauties down to $11.64 a pound.

I've only cooked one so far, dusted with Tatonka Dust and sous vide cooked for 3 hours at 135. Then pan seared in duck fat.

I love the flavor of the Tatonka Dust but I'm really, really turned off by the black sooty color. I think I might try to make my own without the activated charcoal it contains.

Still, turned out pretty delicious.

 

[old sarge]

Looks good to me. Although I am a big fan of a very hot grill for steaks.

 

[DivotMaker]

I agree, Dave!  Sous Vide makes an absolutely beautiful steak, but I and the family all agree that steaks I grill, start to finish, are better.  SV changes the texture, and just doesn't have that grilled steak flavor infused into the meat!  I can cook one pink, edge to edge, so I don't see the advantage of SV for steak (at least for me).

Tom - not trying to disparage SV steaks!  They are very tasty, and do come out "perfect" every time.  I was just simply pointing out the difference in texture and taste.  I guess it's all about what you are used to!  The bone-in ribeyes are beautiful!

 

[Tom]

I certainly don't mind the set it and forget it nature of a sous vide, I can go and do something else and trust that my proteins won't overcook.

I've gotta do some google'ing, but I faintly recall that Worcestershire sauce powder is easier to come by than soy sauce powder.