August 11th, 2017

Ohhh myyyy

2 lb bone-in pasture-raised ribeye steak, sous vide @ 130.5°F for 10 hrs, finished over a “am I missing an eyebrow” charcoal fire. Yes, there are advantages to having belonged to the same meat CSA for the past 8 years. Oh, and there’s another one in the freezer.

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