Another Roast in the Fridge

[Ray Gasperetti]

I was thinking when it’s time to steak out the ribeyes I might salt and pepper them before shrink wrapping. That way the steak could go right from the freezer into the sous vide pot. When not cooking my steaks over coals I’ve taken to using the Alton Brown method of placing the steak in a 200º oven until it reaches a internal temp of 120º. I then pull the steak out of the oven and let it rest (carry over) for ten minutes while heating up a iron skillet to over 600º, then a 45 second sear on each side, perfect every time. It’ll be interesting to see how sous vide stacks up. I’m figuring to set the sous vide up for 125º bath and do the same 45 seconds a side with the iron skillet. RAY