Sous Vide

I will publish later my comparison of Joule and Anova. I have both. Not too happy with either, but prefer Joule.
 
Ribeye's & Shrimp ... Ribeye's at 132.5F for 2 hours, finished off in Air fryer at 425F for 4 minutes flipping once. (Heated up on grill setting then switching to air fry when I put steaks in)Cooked shrimp with butter(frozen) in sous vide while finishing steak...
 
OMG!!!

Picanha!

135 degrees, 2.5 hours, only salt. Sear at end. See Guga’s recipe at Sous Vide Everything.

I’m not a beef person. But this might be the most delicious thing I have ever put in my mouth!

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And THIS was from a two years frozen chunk we found at the freezer bottom. Almost $15/lb back then. Afraid what it might cost today.

But we’re going to find out!!!
 
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I’ve never heard of “Angus Choice” Picanha. Maybe just local?