Sous vide

markem · 01-13-2016, 02:43 PM

Going to do a rib eye today. Plan to use a very good (commercial) rub which I will remove before the sear. I plan to sear in cast iron with a minimal amount of oil to keep the mess as small as I can.

BigAsh · 01-13-2016, 02:59 PM

Quote:

Originally Posted by markem

Going to do a rib eye today. Plan to use a very good (commercial) rub which I will remove before the sear. I plan to sear in cast iron with a minimal amount of oil to keep the mess as small as I can.

Why remove the rub?...not sure you'll get much "penetration" into the meat flavor wise with a pre-bath rub...curious as to your thoughts?

01-13-2016, 02:43 PM	#1
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,669 Trading: (47)	Re: Sous vide Going to do a rib eye today. Plan to use a very good (commercial) rub which I will remove before the sear. I plan to sear in cast iron with a minimal amount of oil to keep the mess as small as I can. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx

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