Started with a better than average choice. Sous vide at 131 for a hour after a generous salting and rest. Froze for a few weeks. Thawed in the fridge with an RV fridge fan on it for 24 hours
Cast iron sear frequently flipping.
by Fickle-Willingness80
3 Comments
Nice cook!!!
Impressivs work
And not complete without blue cheese 😋