Usually SV ~1.5in cuts of NY strip and other leaner cuts at lower temp, but decided to try this 3lb 2.5in monster of a ribeye today. Went 134F for 2.5h followed by ice bath for 3 minutes, patting dry, and throwing it on a hellishly hot grill (and torching it). Came out sooooo good.
by cfli
2 Comments
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Looks delicious. I’m jealous.