Sous vide two bone in ribeyes from Japanese cows raised in the northwest. 2.5hrs at 132° F and then basted in butter with garlic, shallots and thyme. I would say these were the best steaks of my career.

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Alex Fishman

5 years ago

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Sous vide two ￼bone in ribeyes from Japanese cows raised in the northwest.  2.5hrs at 132° F and then basted in butter with garlic, shallots and thyme.  I would say these were the best steaks of my career.

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