A Cowboy Ribeye as big as your head vacuum sealed and seasoned with fresh rosemary, onion, and spices going into a 132° sous vide water bath for a few hours and then it will be quickly seared on a 600° grill. I am already drooling just thinking about the melt-in-your-mouth smoky meat that you can cut with a fork.🍴🤤 Do you sous vide? (If not, you totally should!)
