Sous Vide Ribeye Steaks

Here’s some steaks that I made using my Brewing System. I used the Hot Liquor Tank (HLT) to keep the temperature of the water at 129°F for about an hour and a half. Then I seared on our grill on the infrared burner. It turned out amazing.

My cousin recommended that next time I should take out of the fridge and sear immediately, then put in the storage bags, and then sous vide, and sear again. He said the Maillard reaction will add a ton of flavor.