Had a nice, thick 2+ lb ribeye. Seasoned, bagged and dropped it in for a leisurely 5 hour bath at 129 degrees.
Pulled it out then threw it onto one a 22 outfitted with the Caliente attachment. Seared for a few minutes on each side, just inches away from the coals. Phone was dead so I didn't get any pics of that part.
Was absolutely delicious.
Am doing a "Demo hybrid" of Keto and zero carb, so no side items, just a nice, fatty ribeye.
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