It is time for another Thanksgiving taste test at my house. This year it will be the ribeye challenge. It was our thought to finally do some experimentation with sous vide.
We are thinking of a blind taste test with three cooking styles:
1) Skillet seared and finished in the oven
2) Smoker at 250 and reverse seared on my hot Weber Q2200.
3) Sous vide finished with pan searing.
We will be using my Instant Pot for the Sous Vide.
Two questions:
Guess how each was cooked?
Place them in order of preference.
Any ideas what I might add to this?
If we are lucky our friend the chef may come. She actually knows what she is doing.
