33 Days Dry Aged Ribeye, 1” Cut
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Black pepper, kosher salt, cover it liberally.
Seal, drop in water room temp and turn it on to 133.
After reach temp wait 2.5hours, remove from bag DON’T pad it dry, searzall it to perfection immediately. Serve with Brazilian farofa temperada from Yoki
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Ingredients for 1
Directions
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Step 1
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Step 2
Set your Anova Sous Vide Precision Cooker to 133.0ºF / 56.1ºC.
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Searzall
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Step 0