Ribeye – salt, pepper, garlic, butter. Sous vide @ 137F for 90 minutes, straight to grill which showed grates were 660F. 3 minutes each side. Rested for 5 minutes.
Probably should have patted dry in hindsight prior to grill.
I was happy with the result. Shot for medium-rare to medium temp. Will sous vide 130 next time for a little longer duration to see which I prefer.
Constructive criticism welcomed—based on photos and “recipe”.
by payton_banker