Food

[Henry Krinkle]

They look delish, but I have a hard time thinking of ribeye burgers. Yesterday, I put in a thick ribeye with bone in the sous vide for six hours at 130 degrees F. Then took it out and sprinklered salt and pepper on it and seared both sides. Now that is ribeye! Today I used the leftovers in a sandwich.

Now, the $16.99 huge ribeye you get at the diners, well, that would make better as burgers once ground.

And FWIW, beef three times a week would not be too much for me.

Whatever the case, i am sure you enjoyed them.

Cheers!

Dan

These were quality ribeye. She raises some fine cows. Pastured, steroid and antibiotic free etc.

The flavour and moistness of these is so much better than almost any burger I've ever had, except my own.

My burger blend is 3 pounds brisket, 4 pounds short rib and 3 pounds sirloin, 1/2 tsp salt and a scant 1/4 tsp pepper per pound. DO NOT add the salt until you are forming the patties!