55 Day Dry aged Ribeye, A5 Wagyu, regular ribeye

Sous Vide 129f for 2 hours then pan seared.

Wagyu was just pan seared in its own fat for 2mins each side.

by Shriekin_Criminal

17 Comments

  1. Damn, my invitation must’ve got lost in the mail. Wish I could’ve made it

  2. GobiasIndustries29

    And here I am sweating over spending the money for a heritage turkey! Any specific reason you went this route over doing a prime rib? Or did you just feel like it?

  3. juanrober

    May I become part of your family? I’d heartily give thanks and bring bourbon!

  4. Daily_gratitude_0

    I am considering getting away from turkey. None of my family/extended family seems to enjoy turkey and it just feels forced. Looks great-sous vide is very handy.

  5. MNgrown2299

    That is some sexy meat you got there, sir 🫡

  6. Charlie_Chopz

    Family and I had some steak as well. Some ribeye steak on a cast iron that everyone enjoyed!

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