SomeBabble
Sunday, June 18, 2017
[Homemade] 33 oz., Bone-in, cowboy ribeye steak. Cooked sous vide at 130 degrees F for 2 hours, then seared on the charcoal grill.
[Homemade] 33 oz., Bone-in, cowboy ribeye steak. Cooked sous vide at 130 degrees F for 2 hours, then seared on the charcoal grill.
No comments:
Post a Comment
Newer Post
Older Post
Home
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment