My rib-eye steak with a cacoa & chili spice rub, just having been seared off in the Lodge griddle pan. Cooked for 60 mins at 124º. Second attempt at using the Anova device.
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Looks like perfection…I’ve been meaning to try cacoa as a rub…how did it turn out?
Did you take a picture after you cut it? It looks great.
OK!
Its 3 AM. Now I’m hungry!
Eating a picture, especially digital, just doesn’t do it!
It looks just great!
What about the cocoa-rub?
What is the recipe? Was it good? Great?
Now Ikm off to the kitchen to scrounge…
Question: Is the rub applied pre-sous vide or pre-searing or both?
Have never tried cocoa on beef but on a related side note I can say that a rub consisting of dark roast coffee grounds is a real treat! Allow the flavors to penetrate for a while in the fridge. 
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Hi, I applied the rub dry to both sides of the meat before sealing in the bag. Once cooked, I then patted the meat dry and hit it on the skillet to sear and colour.
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Hi, the Cacoa & Chili rub is a Santa Maria Spice product, available in the UK. There really wasn’t a recipe, it was more a case of here’s the meat, here’s a rub, give it a go!
MOOOOOOOOOO!!! Haha. Looks great. Like AHI. 