Dry Aged Ribeye
In the Sous Vide Recipes Forum
OK, I'm going all out.
3 week dry aged ribeye ~ 35mm steaks. I'm going with 131 degrees, two hours, and finish on hard wood charcoal.
Yukon Gold potatoes ~ 1/2" coins w/Duck fat 185 degrees two hours +
Beets, cut in ~ 1" pieces w/Agave nectar and Orange Juice, 185 degrees two hours +
Any tips or recommendations ?
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