T-bone

Author

Glen Brasseur

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 130F / 54.4C

Ingredients

• Fish salt
• Garlic powder
• Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
2. Warm age process: heat water to 113. Add steak for 3 hrs
3. Increase temp to 130 for 2 hrs
4. Seat on cast iron