Rib Steak (BBQ), 1 inch, Medium

This is perfect with the BBQ! 8 prefer my steaks Medium, though I've read medium-rare is supposed to yield the best steak texture. But, for those like me, I like setting the sous-vide a bit higher, and then I use the BBQ to finish it off with an internal temperature between 140-145, a perfect Medium! I love BBQ grill marks, with a bit of char, so use steaks that are 1 inch thick so that you can still grill 2 minutes a side at 400F (BBQ) to ensure good grill marks, but not enough to over cook the centre.

Author

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Prep Time: 00:10

Recipe Time: 02:30

Temperature : 141F / 60.6C

Ingredients

• Rib steaks, striploin, or T-bones
• Marinade: oil, pepper, basil, oregano, soy sauce, balsamic vinegar, cayenne pepper, thyme, plus, plus, plus.

Directions

1. Create marinade. I like using a wet marinade based 9n oil and soy sauce. The oil helps seal in moisture during the BBQ finishing step. I don't use salt, since I prefer the taste of soy sauce. Plus, you can always add more salt when you're eating. Use whatever spices you have, I mix and match all the time. There are safe items like oregano, basil, rosemary, and thyme - you can't go wrong with those. Others like cayenne pepper, paprika, garlic powder, onion powder, and even pepper, may be personal preference and may not please all palettes. You can add some honey or agave, but these will burn during the BBQ step.
2. Drench the steaks with marinade, and vacuum seal. There is no need to marinate over night, but if you want to eat this later, you can store this in the fridge, or even freeze it for a future BBQ.
3. Sous vide 1-6 hours.
4. Bbq

Finishing Steps

1. Wine and dine