Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak) J. Kenji López-Alt Managing Culinary Director - A three-stage cooking process creates the ultimate in home-cooked steaks.
This French Dip sandwich features sous vide top round steak. Top round is the most tender of the beef round meats, and is made even more tender when cooked for four hours in the Anova Sous Vide Precision Cooker.
These ribs start with a sweet and spicy rub and are finished with a thick sauce which produces that sticky layer that defines Kansas City-style ribs. Here are your finger-lickin& good plans for Memorial Day weekend. Oh, and don& forget to grab a beer.