Step 3. Into a 325 degree oven. Some prefer 275 degrees. It’s silly to argue over. I’m already blocking people who tell me to sous-vide as if I don’t have one and do that, too. 45 minutes should be good.pic.twitter.com/Q8fy0BosiX
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Step 3. Into a 325 degree oven. Some prefer 275 degrees. It’s silly to argue over. I’m already blocking people who tell me to sous-vide as if I don’t have one and do that, too. 45 minutes should be good.pic.twitter.com/Q8fy0BosiX
Not quite ready to be taken out of the oven. 5 more minutes. You want the center red to pink.pic.twitter.com/OOfy9h819b
While we wait for the steak to reverse sear.pic.twitter.com/dDJbcePEbV
Both sides seared. Let’s see what’s inside....pic.twitter.com/DozVawF1yA
We always get a bone is for our guard dog.pic.twitter.com/MbI8u9OOLZ
Soooorrry but, are you sure that’s ok?? Was it seared in olive oil?
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