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Thread: How do you like your steak? Doneness? How prepared? Etc.
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Old Sep 3, 2023 | 4:35 pm
  #740  
thelark
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Join Date: Oct 2004
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Tonight’s ribeye - 24h on a wire rack in the refrigerator after seasoning. 4h Sous vide at 130 with butter and thyme. Pat dry, rest, sear in carbon steel with tallow I made last week.

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