NY Strip: 129 for 2 hrs, seared on rippin hot cast iron for 1:30 per side
Topped with Maldon Sea Salt & Roasted Garlic Compund Butter
Parmesan Crisps: 400 for 10min (needed more time in the oven, but it was my first time and it wasn’t the star of the dish
No pink pic cause I ate it too quick, but it was perrrrfect!
by BuddyTheBarista
2 Comments
never seen sous vide hash browns before. Or maybe it’s hash whites?
Need some recipes for compound butter