[Homemade] Sous-vide 3 month dry aged rib eye. 130° for 3 hours with a pan sear. Best steak of my life.


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About author: John Rider

Cress arugula peanut tigernut wattle seed kombu parsnip. Lotus root mung bean arugula tigernut horseradish endive yarrow gourd. Radicchio cress avocado garlic quandong collard greens.