2.66 Lb Bone-in Ribeye (Publix)

Sous Vide 132°F 6 hrs

Post-Seasoned with:

Soy Sauce

Lawry’s Seasoned Salt

Cracked Black Pepper

Chilled overnight (or longer ok)

Seared over wickedly hot gas grill and then indirect heat to 100° internal temp


Asparagus spears and ripe Jalapeños fresh off the vine grilled on the other side of the grill, basted with EVOO to finish.

All finished with Maldon Sea Salt.

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