Always thought sous vide was overhyped junk until I hit 135 on a ribeye

I spent years thinking sous vide was just a gadget for people who can't sear a steak right. Then I got gifted one of those immersion circulators for Christmas and figured I'd give it a shot. Threw a prime ribeye in at 135 for 2 hours and seared it in cast iron. That thing came out dead even edge to edge and it finally clicked for me. Has anyone else had a moment where a technique they hated ended up winning them over?

3 comments

3 Comments

the_taylor1mo ago

@vera_lewis2 some of us just like the gadget vibe, but fair point.

matthewdixon1mo ago

Is it really a waste of time if I get to stare at a glowing box while my steak cooks? At least my dinner has better entertainment than your cast iron pan.

vera_lewis21mo ago

Nah, still think it's a waste of time. A hot cast iron pan and a good thermometer gives you the same result without waiting two hours.