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Ribeye Steaks Sous Vide

February 4, 2010|Richard Nikoley Free The Animal||

This is the second time I’ve done ribeyes in the Sous Vide Supreme. I packed them up with some salt, pepper, a bit of onion & garlic I sauteed in a pat of butter. Vacuum Pack Then it was into the water at the typical 134F for an hour. Comes out perfect every single time…....

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Richard Nikoley Free The Animal

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More
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