Seasoned with kosher salt and pepper, vacuum sealed with rosemary & thyme.
Bathed at 132.5°F for 2.5 hours, patted dry after the bath and put into the fridge on a wire rack for 10 minutes.
Preheated a stainless steel pan on max heat, seared hot and fast with avocado oil.
Basted with butter, smashed garlic, rosemary, thyme then rested for 10 minutes.
by Friedguyry
3 Comments
Ayeee looks good.
I love it with sous vide.
Try it out at 137!!!
I’ll bet that was a treat!
Could be the light but that doesn’t look 132. More like 140-150