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I pledge to post more pictures of this STEAK


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Game steaks allowed here?  Ribeyes from the elk I took last season.  Served with a blueberry balsamic reduction and a Gorgonzola cream sauce.  Interestingly, the sauces needed each other.



Edited by solamente73
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On 8/29/2023 at 6:05 PM, Sam Lin said:

Have you tried without the butter? Guga found it actually dilutes the meat flavor, and my limited testing seems to agree. Baste with butter on the sear, but sous vide without added fats.

Forgot to circle back. Agree on the above.  Thx for mentioning. Hadn’t watched Guga and am finding some interesting stuff on his channel. 

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  • 2 weeks later...

Thick cowboy ribeye from Costco. (Pic doesn't show how thicc, was ~2".) Last minute decision to thaw and cook, thawed in water bath, no dry brine time, Smoked an hour over some pecan.



Made sure to get the perfect crisscross grill marks on the sear though!



That'll do.


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