Australian Wagyu A6/7 tomahawk. Dry brined with salt overnight. Lightly smoked with oak at 250° until 134° internal. Vacuum sealed and cooled for delivery to client. Reheated in a sous vide bath at 125° for 1 hour then seared on a hot grill. Topped with compound butter while it rested.
by OpenForRepairs
2 Comments
What in the glory hole!?!
Wait.you have a hot grill. Still decided to cook ahead of time, then plastic wrapped, put in warm water, then in a fishtank for an hour.
Just learn to cook. No need for the plastic and fishtank, nor the warm water. Just learn to cook.