I kept reading good things about the mayo sear, so I thought I'd try it. Boneless chuck short rib strips cooked for two hours sous vide @ 130°F, and then mayo seared in the cast iron skillet for two minutes per side with an assist from my searing torch. Humans don't deserve such deliciousness.

I kept reading good things about the mayo sear, so I thought I'd try it. Boneless chuck short rib strips cooked for two hours sous vide @ 130°F, and then mayo seared in the cast iron skillet for two minutes per side with an assist from my searing torch. Humans don't deserve such deliciousness.

January 24, 2019

http://bit.ly/2FLRAtu via /r/steak http://bit.ly/2FYJOM0

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