Just no no no no no 
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That looks decent

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Thanks! Sous vide baths only cook to a set temp so you could set 54 degrees (med rare) and it will just sit there for hours. Once you take it out when cooked you just sear in a blazing hot pan and you have foolproof perfect ribeye


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The steak in the video certainly didn’t look delicious like yours

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By the looks of it, it hadn’t been seared at that point. Putting this bad boy in it today
pic.twitter.com/OS13m9aDqW
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That has the potential to be lush

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Need to sear the outside though for flavour...
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Is this not the ‘boil in the bag’ shite that was launched like an age ago
#codinbuttersaucecrap - End of conversation
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Sous vide for tenderness and perfect doneness, then sear on a hot grill for the char.
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fail taste though
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A ziplock and crock pot will get you a grey steak as well. There are no crunchies that the fat makes when you grill it or broil it. Maybe someone will like it but it's not for me.
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Gonna order this right now. Re "But we're in an office, we can't do that" (bbq a steak) I love that we have a full kitchen and BBQ in our office. It makes office life complete.pic.twitter.com/lKy4NeFk4z
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