Скачать или смотреть Best ever Sous Vide Pepper and Coffee marinated Ribeye. Seared on the weber kettle.

I watched Chris over at Chris the Butcher and friends make a Coffee and Pepper ribeye. So i though i would try that out since it sounded great.

But i wanted to sous vide them so i contacted Daryl at Fire and Water Cooking to ask if my plan was sound.
131F 55C for 2hr30min was great he said. So thats what i did.

I made the rub combining several recipes i found online

3 tbs coffee beans finely ground (2 tbs store bought)
1 tbs black pepper finely groynd
3 tbs brown sugar
2 tbs garlic powder
2 tbs onion powder
1 tbs paprika
3 tbs kosher salt
1 tsp cayenne

Then i trimmed the ribroast, and cut 4 2inch (5cm) slices.

I flattened them a little, slathered in tsangs stir fry oil, and covered in rub.
36 hours in the fridge in sous vide safe vacuum bags.

Then i sous vide them as described above.

When done i had my kettle up to a million degrees and seared the steaks 45 sec per side. Then 30 seconds on each side.
15 min rest and then i cut them up.

And wow they were perfect.

Tasted awesome too.

Enjoy