@duceraymond: LIVE FIRE VS. SOUS VIDE. SAME RIBEYE. TWO WAYS. Chef Duce and Richard Fergola of @Fergolicious BBQ put two identical bone-in ribeyes head-to-head. Same steak. Same rub. Same final sear. Only the cooking method changes. FULL RECIPE ⬇️ INGREDIENTS • 2 bone-in ribeyes, 1½ inches thick • 2 tbsp Richard Fergola Buttery Garlic Rub • 2 tbsp Duce’s Wild Texas Rub • 1 tbsp Duce’s Wild Texas Rub, reserved • Beef tallow, for searing METHOD 1. Pat both steaks dry. Season both with Buttery Garlic Rub. Rest 10 minutes, then finish with Texas Rub. 2. SOUS VIDE: Vacuum seal one steak and cook at 125°F for 2½ hours. Remove, pat completely dry, and freeze uncovered for 10 minutes. 3. LIVE FIRE: Cook the second steak indirectly at 225°F until it reaches 105°F internally. 4. Heat the Searwood to 550°F with cast iron. Re-dust both steaks with Texas Rub. 5. Sear both steaks for 60–75 seconds per side. Pull at 128–130°F. 6. Rest both for 8 minutes. 7. Slice against the grain and compare. Sous vide delivers edge-to-edge doneness and precision. Live fire brings deeper bark, more rendered fat, and smoke flavor. So which side are you on? - LIVE FIRE - SOUS VIDE #ribeye #steak #sousvide #livefirecooking #bbq

Duce Raymond

Open In TikTok:

Region: US

Friday 18 September 2026 18:00:00 GMT