So I'm going to order one of the T&G Basque bone-in ribeyes for this Saturday for a supper club with some friends... 1.2kg between three of us blokes, plus a smaller tri-tip for the two ladies (their request, not mine! I'm all for equal opportunities re. portions :)).
I'm planning on cooking it sous vide (I know, I know) then a brutally hot sear, either skillet / dirty / afterburner, this is TBC. Any tips from someone who's dealt with 'old' beef before? Will 3 hours at 53C be suitable for med-rare?
I'm also curious about side / sauce recommendations - I was planning on a smoked dauphinoise, & barbecued asparagus... I would also usually do something along the lines of a brandy & peppercorn sauce, but I don't want to 'hide' the flavour of the beef. Would a bone marrow butter be a better way to go for this? ...
Obviously this isn't seasoned or sold with the intent of smoking (which made it a hullovalot cheaper!) Any tips from here to the smoker? I'm going to debark it, split them into quarters. I'm getting mixed reviews on if I really need to dry it out fully some people say on coals it will catch eventually and the moisture gives it more flavour others say that's nonsense and it needs to be seasoned and less than 20% moisture. Very conflicting so if anybody has any person opinions lemme hear em! £20 for the box by the way which I didn't think was at all bad for 15kg of apple wood. Lemme know if I'm wrong!