SomeBabble
Monday, March 4, 2019
[Homemade] 90 day dry-aged ribeye. Cooked sous vide at 132° for 2.5 hours and finished on cast iron with avocado oil.
[Homemade] 90 day dry-aged ribeye. Cooked sous vide at 132° for 2.5 hours and finished on cast iron with avocado oil.
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