Here’s another video…
The process I used to sous vide the rib-eyes was straightforward and simple; I seasoned the steaks the morning before the party, stored them in the fridge, and dunked them in the water oven the next morning.
We ended up serving just one of the gigantic chops because each was a whopping 2.5 pounds. I chilled one of the cooked steaks in an ice bath before storing it in the freezer. The remaining chop was seared on our gas grill before I evened out the char with my kitchen torch.
See? It really is like cheating when it’s so easy!