I finally tried the whole sous-vide thing, but I did it in a beer cooler! Thanks to The Food Lab, I also salted and air-cured the ribeyes for three days in my fridge. I’d do both of these things again, but I recommend reducing the number of curing days. For the record though, my partner says that it was the best steak ever and wouldn’t change a thing.
I paired the ribeye with grilled green beans and new potatoes and a homemade Bearnaise sauce (which is kind of like hollandaise but with white wine vinegar instead of lemon juice and the addition of tarragon).
First pat your thick-cut steaks dry and pat all over with kosher salt. Set them on a rack over a pan and place in your fridge for 12-24 hours. Brush off any remaining salt and seal the steaks in a vacuum sealed bag (or a ziplock bag). Then follow Kenji’s instructions for cooking meat in a beer cooler. I have to say, I was skeptical, but the ability to consistently attain the perfect temperature steak each and every time is pretty alluring. Plus, if you are having a bunch of folks over, the meat could be held in the water bath, and you can sear to order in a matter of minutes. No need to stand over a grill/stove while your guests are having fun, and lower chance of getting distracted and over cooking.