137 + 3 hrs + 2.25” ribeye = unbelievable

My god you people have cracked the code. Got this gorgeous 2 1/4” ribeye and did it at 137 for 3 hours. Ice bath for 10 mins. Seared it with salt and pepper and a little brown sugar to caramelize. Then did an au povre with the pan juices.

Incredible. My sous chef was very helpful too.