First 137 Sous Vide Prime Ribeye Cap. Very very rich. The beef fat transforms to butter.
Did all the stuff you guys talk about. 3 hours at 137 refrigerated for a hour. Seared in butter with cast iron. Seasoned with winter savory thyme rosemary salt pepper garlic powder. It’s very very rich. Like butter.
by capta1nbig
4 Comments
Direct-Technician181
It looks beautiful. I want to eat it.
Fooforthought
Nice knife !!!
Pretzel_3345
Why do you refrigerate the meat after cooking? I haven’t heard this before?
Internal_Resist7629
Everything that isn’t this can straight up get the fuck out of my face, forever.
4 Comments
It looks beautiful. I want to eat it.
Nice knife !!!
Why do you refrigerate the meat after cooking? I haven’t heard this before?
Everything that isn’t this can straight up get the fuck out of my face, forever.