Trying out the new sous vide cooker my daughter got me for Christmas. The sous vide cooker is a device that heats water to a very precise temperature and keeps it there. Mine is accurate to within 1/10 of a degree. You bag the food in sealed bags and put it in the water and it brings the food exactly to the temperature you want it, and no higher. It becomes impossible to overcook, say, a steak.
So, for a ribeye, medium rare is @130 or so degrees. You season the meat, put it in the bag, and set your cooker for 130 degrees. When the water comes up to temp, you put the sealed bag into the water and wait. After a preset amount of time, the meat is at your desired temp. The nice thing is, you can leave it in the water bath for a lot longer than needed to get it to the desired temp, and it will never go any higher, and thus will remain at whatever level of doneness you want. When you are ready to finish them, you unbag them and throw them on a grill or in a pan to quickly sear the outside; a couple of minutes per side.
My first cook subject; 2 roughly 16-oz boneless ribeyes.
Rubbed with sea salt, granulated garlic, granulated onion, and Hatch chili powder.
Vacuum packed so I can start cooking them later this afternoon.
More later, as I cook...