Drusas, 1 year ago Ribeye. Salt with kosher salt, let rest. Sous vide for about 2 hours at about 132 to 134 Fahrenheit. Let rest. Sear on cast iron skillet, ideally with butter, shallots, and herbs if you can manage not to burn them.
Ribeye. Salt with kosher salt, let rest. Sous vide for about 2 hours at about 132 to 134 Fahrenheit. Let rest. Sear on cast iron skillet, ideally with butter, shallots, and herbs if you can manage not to burn them.