33 Days Dry Aged Ribeye, 1” Cut

Anova Culinary

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

Author

Gustavo R.

Prep Time: 00:05

Recipe Time: 02:30

Temperature : 133F / 56.1C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 133.0ºF / 56.1ºC.

Searzall