Ribeye, cooked SV to 122F then seared with a torch and seasoned with Montreal Rub. Served with salad and white corn (which wasn't that good). Sorry I started eating before I remembered to snap a pic.
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Ribeye, cooked SV to 122F then seared with a torch and seasoned with Montreal Rub. Served with salad and white corn (which wasn't that good). Sorry I started eating before I remembered to snap a pic.
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