Quote:
Originally Posted by scho63
With that much fat, how does it render down at 130?
I did a rib eye last week and the 500 degree oven after searing on stove turned all the fat into butter.
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Seems ok with Ribeye but those I’ve been doing aren’t as thick. I think I’ll go 133 temp on this because of the fat. Sear on cast iron after Sous Vide.