SV 58.3C (137F) for 50 minutes, chilled in fridge 45 minutes, then room temp and seared in a skillet, fat cap down first then 1 minutes each side. Cut thinly and served with only salt.
Flavour was amazing and texture like butter. My first wagyu ribeye, and for my wedding anniversary dinner too! 👌
by itzgeegee
1 Comment
Costco doesn’t mechanically tenderize there? Lucky.