First ribeye. 800gr 45 day dry aged
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Smoked meat and dry aged beef super freak! Newbie to sous vide!
The steak was perfect!
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Ingredients for 3
Butter of the Gods
Salt and pepper
Directions
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Step 1
I used a 45 day dry aged ribeye
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Finishing Steps
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Step 0
After the 2 hours of sous vide I seared it in a cast iron skillet. Let it rest on a cutting board. Sliced it on a bias then topped it with sous vide shrimp and homemade bearnaise sauce!