24 Hour Sous Vide Wagyu Coulotte

Joey_151562

24 hour sous vide Coulotte at 135 degrees then seared on a hot grill

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Jeremy_Lyman_128536

How was it? How did you season? Did you serve with a sauce?

Joey_151562

Stellar. I used a ton of salt in the bag and that's it. Seared it and poured a tiny bit of the bag sauce over it. Since I used so much salt a tiny dab would do.

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