2.66 Lb Bone-in Ribeye (Publix)
Sous Vide 132°F 6 hrs
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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