scratch-mark

Ribeye Steaks Sous Vide

This is the second time I’ve done ribeyes in the Sous Vide Supreme. I packed them up with some salt, pepper, a bit of onion & garlic I sauteed in a pat of butter. Vacuum Pack Then it was into the water at the typical 134F for an hour. Comes out perfect every single time…....

This content is for Annual Subscription, Monthly Subscription, and Free Member Content members only and is a preview. Login or Join to access the rest, as well as all Premium Member content.
Login Join Now

Richard Nikoley Free The Animal

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More
YouTube1k
YouTube
Pinterest118k
Pinterest
fb-share-icon
40
45
Follow by Email8k
RSS780