So, I had this beautiful 2in thick ribeye. Dropped in the sous vide for 2 1/2 hrs@ 131 degrees. Then hit it up with the searzall. Came out pretty tasty.
The butcher cut me a nice one
Actually have three more just like it. Each about 1 3/4 lb.
After it’s water and fire treatment
It all it’s glory. It’s purpose fulfilled (or just about).
The butcher cut me a nice one
Actually have three more just like it. Each about 1 3/4 lb.
After it’s water and fire treatment
It all it’s glory. It’s purpose fulfilled (or just about).