[Homemade] 90 day dry-aged ribeye. Cooked sous vide at 132° for 2.5 hours and finished on cast iron with avocado oil.


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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.