searzall

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  1. SmokinAl

    DRY AGED RIBEYE, SOUS VIDE, SEARZALL

    This is sort of a continuation of my 45 day dry aged ribeye thread. I wanted to try Sous vide & torching it for a sear, rather than grilling it over charcoal. So I took one steak, bagged it up with S&P, crushed garlic, & a couple pats of butter. Set the SV at 125 & let it go for 2 hours, then...