Going to do a rib eye today. Plan to use a very good (commercial) rub which I will remove before the sear. I plan to sear in cast iron with a minimal amount of oil to keep the mess as small as I can.
Why remove the rub?...not sure you'll get much "penetration" into the meat flavor wise with a pre-bath rub...curious as to your thoughts?
01-13-2016, 02:59 PM
Re: Sous vide
Hybrid Mode
