Friggin tried to copy that guy and made a decent one afterall. Sous vide at 132 for like 26 hours, then seared it in an enamel coated cast iron pan with some kerrygold pad on it. Easily my best job
It was like 8.59 lb at kroger on sale
by classicnoob2020
2 Comments
Damn that’s impressive
Edit: I’m curious, what kind of meat would you compare it to, was it almost like a filet in terms of being fork tender? It doesn’t seem to have a lot of fat on it like a ribeye would for example
Looks like it was poisoned. Send it my way. I don’t want you to get sick.