49-day Cowboy Ribeye cooked Sous Vide in Homemade Bacon!

[AKMIMNAK]

49 day dry aged cowboy ribeye

Cooked sous vide with Homemade Bacon
at 125 for three hours

Then flash seared on 700 degree 1/4" steel plate.

I'm in the middle of the cook right now! Will update after the sear and taste!

Video coming soon at www.YouTube.com/c/Texas25

[No adequate emoji to insert here]

 

[Kanco Connection]

Looking forward to this. Thx

 

[BillN]

Those are some good looking steaks.

 

[chingador]

If forced, I would eat that��

 

[Titch]

3 hours hey! should be just about ready

 

[m-fine]

From the title, I thought you were going to cook it SV for 49 days and end up with a bag of meat mush!

Three hours will come out much better!

 

[AKMIMNAK]

So this didn't taste bad Wife says it ranks with my best ever. The bacon flavor wasn't strong, but the juiciness. Oh, the juiciness! I cooked two other Ribeyes from the same dry aged roast two different ways, including sous vide without bacon. The one with bacon was noticeably juicier. Like no comparison.

All I did was salt and pepper on these. I did a third steak no sous vide just straight seared on a screaming hot 775 degree steel plate and then finished indirect.

All three videos coming soon....

 

[Stingerhook]

Wow Jonathan!

 

[Big George's BBQ]

That is good eats