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I just have to share this

G-Man

Admin
Staff member
Admin
#1
Okay, these steaks are my Magnum Opus. 28 day dry-aged USDA Prime picanha cooked sous vide with freshly crushed salt, pepper, and garlic at 131 degrees for almost three hours then seared with a blow torch for perfect edge to edge medium rare and a super flavorful crust. It was SO tender and the flavor was incredibly concentrated.
I am rarely this proud of anything. I have been trying to cook the perfect steak for over a year now with different cuts and ways to cook. This is without a doubt, the perfect steak for me.
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