T-Bone night

[Chris Galinis]

I got this 1.4lb hunk of cow and figured I would try out my new sous-vide on it.

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Some Kosher salt, ground pepper and granulated garlic

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vacu sealed with some butter and a sprig of thyme.

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Into the water bath for 90 or so minutes.

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Lump charcoal into the vortex on the weber for an afterburner sear!

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The steak was fantastic! I will be doing this again. Cheers!

 

[Cliff Bartlett]

Nice looking steak and plate Chris!

 

[Mike Gray]

Nice grill marks! Looks really good!

 

[JRAiona]

Nice quadrillage on that steak Chris.

 

[Barb D]

Outstanding job on the steak Chris.

 

[Craig Alumbaugh]

Nice looking plate of food Chris

 

[Matthew]

Very nice Steak, must have been on the same track last night, did a TBone as well.

 

[Tony R]

Perfect!!!!!!!!!!!!!!!!!!!!

 

[Marty Owens]

Excellent looking t-bone, way to rock the sous vide and Vortex!

 

[Bob H.]

Seems almost a shame to cover those beautiful grill marks with mushrooms Chris!

 

[Rich Dahl]

Nice cook, great looking steak.

 

[Chris in Louisiana]

Nice. T-bones don't get the respect they deserve.

 

[David WY]

That all looks great ! Perfection on the grill marks ( almost OCD ). Can you please explain to me the vacuum pack and bath? I have not heard of that before.

 

[Chris Galinis]

David,
Check this out. http://anovaculinary.com/pages/sous-vide-precision-cooking/

As for the grill marks, it's all in the wrist!

 

[ChuckO]

killer steaks, excellent cook

 

[RamonTorres]

nice tbone bud