Did this 2.5 hour cook at 134F. Realized I can't tell the difference between 132-135. Was a boneless ribeye and a long rectangular block. Not sure what it was.
Salt lightly before bagging, avocado oil and evoo because I had a bottle I wanted to use up in cast iron for searing, Montreal steak seasoning before going in.
by redditraionz
3 Comments
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Looks awesome, I need to get myself some rectangular block
Denver cut…..looks proper