Did a 2 LB bone in ribeye at 137 for 2.5 hours. I am a believer. Seared in stainless with olive oil flipping every 30 seconds. Usually a cast iron guy at 130 but wanted to try something different.
Seasoned with salt and pepper and paired with a blood orange old fashioned.
by paco88209
2 Comments
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I tried 137 to render the fat more like everyone says with a 5 minute ice bath. It worked wonders. Wall to wall pink. I felt like the stainless search was a little bit more even with only a little olive oil. Did t butter taste and it came out phenomenal. Any other ideas as to what works great in the bag?