NO bone Ribeye
NO Bone Ribeye
Author
fwkoch@comcast.net
Prep Time: 00:00
Recipe Time: 01:00
Temperature :
129F / 53.9C
Ingredients
Directions
- Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC
- Steaks cooked under 130°F / 54.4°C should not be cooked longer than two-and-a-half hours at a time for food safety reasons.Very Rare to Rare: 120°F / 49°C to 128°F / 53°C;1 to 2 1/2 hoursMedium-rare: 129°F / 54°C to 134°F / 57°C;1 to 4 hours*Medium: 135°F / 57°C to 144°F / 62°C;1 to 4 hoursMedium-well: 145°F / 63°C to 155°F / 68°C; 1 to 3 1/2 hoursWell done: 156°F / 69°C and up; 1 to 3 hours *2 1/2 hours max if under 130°F / 54°C
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- Iron skillet pan on grill with Butter