Last Christmas I bought a rib roast, cut them into uuuge rib-eyes, and have been enjoying all year. Just finished up the last two. For me, wife, and three kiddos, we devour one and then refrigerate the other for cold steak sammie's throughout the week. 3-4h (we always late on prepping the sides), dry with way too many paper towels and then slather in ghee before using the Su-v-gun torch. Yum every time.
by unrequited
2 Comments
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I often find the next day’s sandwiches with A1 and a couple of slices of potato bread to be even better than the steak dinner itself. Forgot to mention after slicing I dry rub salt, pepper, garlic, and onion powder and a cheat of paprika for color, then vacuum seal and refrigerate for a day to sink in before freezing. Day of, it’s straight to the bath from freezer.