Who sous vides a steak? Well la-de-da Mr. Frenchman. Anyone who doesn't cook a steak over a fire should get xir's man card taken away. The best way is to cook a steak fast and hot. Take a steak and throw it directly on the coals caveman style and flip once.



Or, you can smoke the Ribeye under indirect heat until it gets within 10 degrees of where you want it and then sear it real quick on the grates over the coals.

The only worst way than sous viding a steak is to cook it well done and eat with ketchup like drumpster. I wouldn't feed anything sous vided to Hank's fatass cat, much less a human. The plastic used while you sous vide contains estrogenic chemicals that leach into the food as it is heated disrupting your endocrine system and turning you tranny, gay or even worse, into Jake. People think sous vide is better because restaurants do it, but restaurants do it because they can cook food in bulk in advance before the rush and hold it for long periods of time. It's like keeping your burger under a heat lamp for hours before you eat it just because McDonalds does. Fvck McDonalds, fvck heat lamps, fvck Jake, fvck sous vides and fvck Gronald Grumpf.

I have 3 Bbqs..

You know it’s not all about the interior, right? You post these close up photos of a bloody steak on a plate, excluding the most important textural and flavor element of a piece of meat. Let’s see that crust boy! From what I can see your sear game is lacking and your plating skills are non existent.

Give me a prime steak, moderately seasoned, hard sear, oven finish, compound butter and a good rest with a generous nappe of Demi glacé with a pinch of Maldon. That’s a steak.

This danish is gooooood giiiiiirl.

I'm retired and get by with one BBQ.

And Avid, it does rain a bit up here, which is why I have a roof over my porch and my deck. Keeps firewood dry on the porch, and I BBQ year around on the deck.