#precision-cooking

Perfect medium-rare ribeye using sous vide. Setup: 1. Season 1.5-inch ribeye with salt and pepper. 2. Vacuum seal with butter and thyme. 3. Cook at 129°F for 2 hours (uniform edge-to-edge pink). 4. Ice bath shock for 5 minutes. 5. Pat dry thoroughly. 6. Sear in cast iron with avocado oil (90 seconds per side). 7. Rest 5 minutes. Compare Maillard reaction development with traditional cooking. Explain protein denaturation and moisture retention.