Cooking/Food thread

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DRC458

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Prime ribeye tonight.

It was 1.25 lbs. About 30 seconds on each side for a total of one minute to get a good sear on cast iron with bacon grease, it was perfect.
It had been in the Sous vide bath for about 3 hours. The internal temps were perfect at 129 degrees.

And, you didn't invite any of us, did you?!?!?!??!!


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okie362

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Big ole thick pork chop seared then braised with Onion, garlic and Habanero RoTel tomatoes till fork tender.
 

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