Quick cook, kinda. Sous vide ribeye...pron

[Beentown]

Sous vide @ 109 for 4 hours then seared over the Vortex. 134 internal after resting. What I love about sous vide is that the cap, tail, all of it is the same, even doneness.

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[Beentown]

Sorry about the lighting. Some are flash, no flash, etc. Just that bad time of day for pics since it was so overcast.

Finished product...

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[Beentown]

With flash...

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[Kanco Connection]

Looks perfect! Nice job.

 

[MisterChrister]

I'd smash that til my belly hurts!