Recipe:

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

Note. 

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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