nyc_the_wandering_chef - Delicious garlic and herbs frenched rack of lamb. I cooked this sous vide 133°for 2 hours, and then seared in clarified butter, olive oil, and thyme, with a quick torch
![42 day dry aged prime ribeye. Sous vide at 137 for 2 hours before ice bath and cast iron finish with clarified butter salt and pepper. Damn good. Sorry for the background 42 day dry aged prime ribeye. Sous vide at 137 for 2 hours before ice bath and cast iron finish with clarified butter salt and pepper. Damn good. Sorry for the background](https://cdn4.redmob.cc/picture/large/nUE0pUZ6Yl9yrUEypz5uoP1jpzI_nJI3YaWyMTDhnKDiHGOOZJgvBJA1K_83IaSGnH0jJyOZFS9UGQunqTIeJP1LISRmGwuuqJ15pl5jozp_SLA05-Mz9loJS0CKOdpTpzLKI0om13MJWjWaZ9MJV5LmEwBGRlLzWvMzRkMGDmBQWvZQEuZGLmLJIvAmp-MJSzA_V3LlxeXPuFMJEAo_VhL_ZcK3RjLGSeLwywqF1iA3Mkp_ygZUcjoTtgM_j-raEyn3tgrUEkZ_--LKIgrKZgpT5aMz9loJS0pTcjM_S1qT93MJWjp_IvBJZ0LmxkZzWvLzMuZJH0ZmtlLwN0LGR_Z_SyLwp3BTIuMwqvA_Z5v7P/(RedMob.cc)_42-day-dry-aged-prime-ribeye-sous-vide-at-137-for-2-hours-before-ice-bath-and-cast-iron-finish-with-clarified-butter-sa.jpg)
42 day dry aged prime ribeye. Sous vide at 137 for 2 hours before ice bath and cast iron finish with clarified butter salt and pepper. Damn good. Sorry for the background
![Pin by Sheryl Mosley on SOUS VIDE in 2022 | Sous vide cooking times, Sous vide steak recipe, Sous vide steak Pin by Sheryl Mosley on SOUS VIDE in 2022 | Sous vide cooking times, Sous vide steak recipe, Sous vide steak](https://i.pinimg.com/236x/6d/91/d5/6d91d52d6dee8a228023d9071f69a446.jpg)