found some great dry aged ribeyes on sale. seasoned then with salt, pepper, onion powder, garlic powder and added to the bag with rosemary and thyme. 131 degrees for an hour using my breville joule circulator. then added the tiger prawns bathed in a Spanish style sauce to the SV bath at 135 for 15 minutes. made Pierre kofmann's mashed potatoes and some charred garlic broccolini as a side. turned out amazing!
by ayy1985
4 Comments
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Where is the money shot? 🙁
that looks absolutely amazing. bit of blue cheese on that board and im in heaven
Great sear