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


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.

!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.

(UsedToBeT2D) #2


(Bacon by any other name would taste just as great.) #3

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