Bear market cooking tip: 1. Buy a 20-lb rib eye roast (choice) from costco 2. Buy a basic FoodSaver vacuum sealer 3. Cut up, vacuum seal, freeze
The aromatics won’t absorb into the meat anyway, no need to bag unless needed for convenience.
Best play is salt only for SV, then sear with quality butter+aromatics in the pan.
Baste the top side with flavored butter while the bottom sears, flip and repeat.

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Yeah, I make homemade clarified butter and fry in that. Hadn't thought of basting the topside--will try that out.
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Yeah, but do you make your ghee...in the sous-vide?

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Jon, you are next level awesome. I bow to your greatness

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