1.3kg of holy prime rib

Nadav_201166

Not my first attempt on a sous-vide prime rib, but definitely the best one so far.

That was a huge prime rib steak cooked at 58°c for a long time, and then nicely seared with butter and thyme. I love it how flavors really get into the meat. Amazing.

Robert_Conn_II_123023

I would leave my wife for that steak. Great job!