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Editor's note
Direct comparison of deux cooking methods on identical meat cuts. Key takeaway for professionals: sous vide's precision temperature control (125°F, 2.5 hours) paired with rapid high-heat searing, versus traditional live-fire indirect heat. Visual demonstration of final doneness and texture differences makes this a useful reference for execution consistency.
#ribeye #steak #sousvide #livefirecooking #bbq #ribeyes
FULL RECIPE ⬇️
INGREDIENTS
• 2 bone-in ribeyes, 1½ inches thick
• 2 tbsp Richard Fergola Buttery Garlic Rub
• 2 tbsp Duce’s Wild Texas Rub
• 1 tbsp Duce’s Wild Texas Rub, reserved
• Beef tallow, for searing
METHOD
1. Pat both steaks dry. Season both with Buttery Garlic Rub. Rest 10 minutes, then finish with Texas Rub.
2. SOUS VIDE: Vacuum seal one steak and cook at 125°F for 2½ hours. Remove, pat completely dry, and freeze uncovered for 10 minutes.
3. LIVE FIRE: Cook the second steak indirectly at 225°F until it reaches 105°F internally.
4. Heat the Searwood to 550°F with cast iron. Re-dust both steaks with Texas Rub.
5. Sear both steaks for 60–75 seconds per side. Pull at 128–130°F.
6. Rest both for 8 minutes.
7. Slice against the grain and compare.
