To be honest, I’m just thawing it. Circulating room temperature water thaws it fast and won’t change the texture. Normal reverse sear after that 
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I am so relieved.
My half inch slices ended up med-well and rendered with a so so crust, I’ll try thicker next time. Still delicious as you say.
This right here is why I rarely go to steakhouses any more. Flannery dry aged ribeye, cooked to (my) perfection. Just cant beat that flavor. Add a bottle of '18 DDC and '12 Elivette. Life is good.
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I do it all the time. Set the Anova to 32 and let her rip. The steak gets to an internal temp of about 52 degrees then hit the grill. Because I have to turn and burn for dinner most nights and my wife will make a late call on what she wants it’s the only way to get a good product out in under an hour.
I can totally understand your excitement, but would be awesome if you waited maybe 30 more seconds to upload your photos so I can REALLY get excited for you
Easy trick to keep things pretty, butchers twine around the edge to keep the eye and cap together. Takes 5 seconds and improves the presentation by a factor of 5
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I will remember that. Also, sun was bright on the deck and reflection on metal platter did not make for a good picture. Everything was ready and I wanted to try the steaks so did not want to go inside for a better photo.
Guga + Alton Brown… and hanger steak?!?
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Andrew,
I would love to be a guest at your table. I’ll bring wine
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You are welcome any time!!!
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