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I always recommend thick steaks when cooking sous vide. You get know many great pe. First time making bone in ribeye the sous vide using jpap allpurpose seasoning then searing it with hitachi heat gun,.
That are thin, normally. Which one is better, bone in or boneless. These were to perfection on this sous vide cook.
It is amazing and never lets me down. We have very high standards as grill all the time. I tried to answer the ultimate question.
This rib eye steak was sous vide by us, and it amazing. Today i cooked the perfect ribeye steak for us. Coated it with a but.