Beautiful steak of limousin-breed beef.
Seasoned with rock salt and pepper, before sealing and SV at 54°C for 90 mins and a quick sear in cast iron to finish.
A little bloody, I don't usually rest long when SV but could have given it slightly longer after the sear.
by dpal5013
2 Comments
Looks perfect, and nice presentation. Takes me back to Florence.
Where is the beef from?