OK, so I’ve got two gorgeous rib-eyes, about 2" thick each, unseasoned and already frozen in a bag. What I’d like to do is get them up to a mostly-cooked temp in the SV bath, then take them out, season them, and finish them on a grill. Most recipes I see say to cook up to 5-10ºF below your preferred temp, sear on the grill, and serve. I’m looking to keep them on the grill more than 2 minutes or so, for a much better sear and mouth feel.
I usually take steaks off at 110ºF and rest, as we like them true medium-rare, and that seems to be a lost art these days. These steaks will be much thicker than I’m used to grilling, so that’s why I want to combine a more low & slow grill (like 25 mins over medium heat for that size cut) with a SV period, and then maybe 5 minutes over high heat.
Any recommendations on what bath temp to use for this concept? Maybe 90ºF and then finish on the grill? Or is this a fool’s errand? Thanks!