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Sous Vide: Not all Rib Eyes/New Yorks are created equal. 2020-Enter the Beef Longissimus Muscle - Sous Vide Resources
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Sous Vide: Cutting a Whole New York/Striploin into Steaks for Sous Vide Processing - Sous Vide Resources
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Sous Vide: Not all Rib Eyes/New Yorks are created equal. 2020-Enter the Beef Longissimus Muscle - Sous Vide Resources
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Tri Tip Sous Vide with Teriyaki Marinade - Monolith Kamado Grill Malta | The charcoal ceramic barbecue
![My first sous vide: entrecote 4 hours on 51 degrees. With good quality olive oil & balsamico. Baked it a bit to long on the non fatty side. But it tasted great! : My first sous vide: entrecote 4 hours on 51 degrees. With good quality olive oil & balsamico. Baked it a bit to long on the non fatty side. But it tasted great! :](https://preview.redd.it/8k805oi24k361.jpg?auto=webp&s=233ea0cafec20574b6d29cd5771dbe1b977a76e8)