59.5 C for 2.5 hours, then finished on grill. Best steak I've made sous vide so far. Meat was incredibly juicy and tender, fat was perfectly rendered.by Real-Fig-6563 1 Comment Blownbunny 8 months ago 139.1f is pretty damn high for a ribeyeWrite A CommentYou must be logged in to post a comment.
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139.1f is pretty damn high for a ribeye