Rhonda mentioned that she wanted to have grilled steak, a cut that hadn’t spent the afternoon in the sous vide tank, since it had been a while. (It was a veiled complaint for sure.) We happened to have a frozen ribeye on hand, as well as some chicken, and were trying to use up some frozen foods, so onto the meal plan it went.

I gave it a quick trip on the Weber over some hot lump charcoal, and we were both really impressed. Sous vide is nothing if not consistent, but it’s hard to beat the char you get from a nice dry cut of beef. They don’t always come out like this, but I’m glad when they do.