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Thread: How do you like your steak? Doneness? How prepared? Etc.
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Old Aug 22, 2011, 9:09 am
  #266  
jdanton
 
Join Date: May 2001
Location: PHL
Programs: AA CK, DL GM, Bonvoy Ambassador, HH DIA
Posts: 187
Originally Posted by uk1
Rib-eye - sous vide to 129F and then fiercely seared in butter and olive oil.
Nice touch on the sous vide. I see your olive oil and raise your grapeseed oil, as olive has too low of a smoke point
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