Salt, pepper, garlic powder, and a hint of lemon pepper. Seared for 20-30 seconds in a ripping hot cast iron pan.
by brendanpatryck
6 Comments
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thatdirtyoldman
I would like a piece, please.
mahrog123
Perfection
HalJordan2424
Did you sear before the sous vide, or after?
3rdIQ
Wow ✔️✔️✔️. I take off a little more of the tail fat, but yours’s looks delicious.
PVetli
Hope no one judges me ripping into it like a caveman because it looks incredible
6 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
I would like a piece, please.
Perfection
Did you sear before the sous vide, or after?
Wow ✔️✔️✔️. I take off a little more of the tail fat, but yours’s looks delicious.
Hope no one judges me ripping into it like a caveman because it looks incredible