Quote:
Originally Posted by Fire Me Boy!
Flavor is ... meaty. Got a little funk, in a good way. A ton of flavor in the fat. More tender than I expected. This was the first cut, so closest to where I trimmed. I expect it's got the most funk. I did a coarse pepper crust that was really a good choice for the thick cut ribeye. Will do again.
Spoiler!
Straight out of the sous vide.
Seared in oil/butter mixture in cast iron.
Sliced.
Plated with veggie fried rice.
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