Quote:
Originally Posted by madwi
Picked up a few extra quarantine snacks from the butcher when picking up the cow.  Couldnt resist and had to toss one in the Sous vide bath with a little butter and garlic.
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I’ve already hit the Shiraz but those look tasty.
How long do you Sous Vide them for? I normally do a decent sized ribeye 2 inch thick) for 2 hours for a nice medium rare and then seat them over hot charcoal ( minute each side)
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