We got a full bone-in Painted Hills Rib eye roast from the guys down at Rainshadow meats. A friend is going to show me some butchery, so we are going to work it down to cap and tenderloin and then cook them sous vide separately.My questions then, for the perfect experience, what time and temp should I be shooting for? I would think, given the different fat contents of the meat, you may want to push the cap to say 135-8, while keeping the tenderloin down around 129-132. How should I be portioning? Any other tips?
Right now, I am leaning towards pre-portioning after butchery into invididual servings and pre-searing and sous viding. Then, on with some clarified butter into my - 4 freezer for about 20 minutes, and sear off in a pan of clarified butter for about 30-45 seconds a side, basting.
Any thoughts would be helpful.
Thanks again, all.
