I thought I established that I was a DIY homeowner on this thread, but I suppose different people read that one. I suppose a DIYer badge or signature is in order. Look around hard enough and you’ll also find me in electrical and plumbing forums too. That said, I’m not sure how that changes the responses I got, but whatever.
That steak was a prime ribeye that was sous vide (water bath, precise temperature) . I generally do them 2 hours at 129°. When it is done, it is seared in a cast iron skillet as hot as I can get it with butter and herbs. Most of what I know about sous vide cooking I got from [Serious Eats] (Sous Vide Steak Guide | The Food Lab) .
Dammit, now I want steak.
