Found an excellent looking 1.5lb Wagyu Denver steak at a local butcher…and whew boy was it tasty. Dry brined with smoked salt, 3 hour sous vide at 130°, then cooled and seared over charcoal. Outrageously marbled and tender… Almost too tender… Would probably bump the temp up a few degrees if I were to do it again for a tad firmer texture.
by Dbernard1111