Split a prime bone-in ribeye into two thick steaks. Sous Vide at 130 degrees and seared with ghee in a cast iron skillet. [Homemade]


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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.