# First multi sous vide cook - Creme Brulee and ribeye

**URL:** <https://community.anovaculinary.com/t/first-multi-sous-vide-cook-creme-brulee-and-ribeye/633>\
**Category:** Anova Precision® Cooker\
**Created:** [November 7, 2015, 5:30am UTC](https://community.anovaculinary.com/t/first-multi-sous-vide-cook-creme-brulee-and-ribeye/633 "2015-11-07T05:30:09Z")\
**Posts on this page:** 2\
**Page:** 1

<div class="post-metadata">

**Author:** ![The\_Grilled\_One](https://avatars.discourse-cdn.com/v4/letter/t/8e8cbc/32.png) [@The\_Grilled\_One](https://community.anovaculinary.com/u/The_Grilled_One)\
**Post date:** [November 7, 2015, 5:30am UTC](https://community.anovaculinary.com/t/first-multi-sous-vide-cook-creme-brulee-and-ribeye/633/1 "2015-11-07T05:30:09Z")

</div>

Today was my first multi sous vide cook. &nbsp;This morning I cooked the basic creme brulee recipe from this site and then did 2 ribeyes @ 134 degrees for 1 hr 35 mins. &nbsp;Then a quick sear in a cast iron skillet with a quick butter basting. &nbsp;The results from the ribeye were fantastic. &nbsp;The precision afforded by this cooker is just amazing.

  

  

The creme brulee.

  

  

I apologize about the picture size. &nbsp;The upload option was not working so I had to link it to Google photos.

  

Mario-  
  
I fixed it for you – John B

---

<div class="post-metadata">

**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [November 7, 2015, 2:49pm UTC](https://community.anovaculinary.com/t/first-multi-sous-vide-cook-creme-brulee-and-ribeye/633/2 "2015-11-07T14:49:48Z")

</div>

It looks delicious