First Sous Vide Ribeye

It was really easy with the Anova. Great flavor and texture. I am hooked.

Dennis

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What is that temperature, maybe you should give it more sear time so you get those grey borders

well, if you like it that way dont mind me!

Don't want no "stinkin" grey <smile>. Yes, I like it like a good vet can bring it back to life.

Dennis