Leftover from a ribeye: I used to leave a lot of fat on the plate

#1

SO I cooked this 2" thick prime ribeye for dinner. Sous vide 4 hours to 129F, sear on cast iron. seasoned with www.alchemistfirebbq.com Power Word Grill (shameless plug for my otherwise unemployed son, use TAKE10 for a discount). This is how it turns out.

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!This is all that is left on the plate… I used to leave a load of fat. this was like 110 grams of fat and 70+ grams of protein.

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(UsedToBeT2D) #2

Nice.

(Bacon is a many-splendoured thing) #3

Yeah, that’s the right amount to leave behind! :smile:

(Karen) #4

Wow that looks so tasty :heart_eyes:

(UsedToBeT2D) #5

When I used to eat chicken, I would only eat the breast without the skin, and give the skin and fatty parts to my dogs, now it’s reversed. The dogs don’t seem to mind.