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  1. Do you guys eat the grissle strip? I cook it for 16 hours on 88 degrees celsius sousvide. I brine it and vacuum pack it with olive oil and black pepper. After cooking ill let it cool to 4 degrees celsius and slice it in thick steaks (with the grissle in the middle) and fry it on both sides until crisp in a pan and maybe give it a bit in the oven. When its warm cover it in a thick ass demi glace and enjoy the living tender dream๐Ÿ˜Š

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