See ya. Guess this isn’t a resource after all. Guess this place is just for “pros” and DIYers and others wanting to learn aren’t welcome.
I was a couple clicks from ordering some things from this site but I guess my dollars aren’t good enough here.
Lol you weren’t going to buy anything bud, your saying that to look like the forum has lost something because of me. I play those games with my kids.
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Let me know how much you planned to order so I can place my order and double it
Lots of DIYers on here recently. #Corona
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Sorry for wasting your time… I wasn’t aware DIYers aren’t welcome here. I suppose the Community should post rules somewhere or close off registration until a moderator vets a business license or something.
Your before and after pictures look great. Well done. I creeped your Facebook and you are very much a DIY type of guy and I dig that. Yes, you stumbled on to a forum that is meant for professional contractors to share information and techniques so you’re not exactly in the best place to ask for DIY help. By the way, that sous vide ribeye you did looks amazing.
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Since this thread is basically useless at this point, @muzicman82 do you mind sharing how you did that steak? I’ve been wanting to try sous vide for a while but I’m afraid of wasting a good steak lol
Please hurry and reply before the wannabe hall monitor comes in with his laminated badge and gets his panties all in a wad.
Wait. Are you a professional chef or just a DIY?! 
Dawg, that steak looks good I don’t care who you are.
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@muzicman82 man, if you had just started with “I’m a do it my self kinda cat and I like tacos” this whole unpleasantness could have been avoided. Welcome aboard.
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Jeez @DisplacedTexan get a room already…hayaaha
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That’s funny coming from you Mr. Buy Me A Steak And I’ll Do Anything You Want
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.
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I dig it amigo 
I’m going to have to give that sous vide a try. Thanks for the link!
