2″ thick Ribeye for Sal!


A good friend of mine (Sal Mollicola) lost 60 lb in the last three months using a combination of intermittent fasting and dropping carbs. I said if he could hit his target goal I would make him a killer steak.

I picked this perfect piece of meat up from Maltese Grocery and cooked it sous vide for 6 hours at exactly 122.5 degrees in with my Anova Precision Cooker. It turned out fantastic. I finished it in a smoking hot Le Crueset pan with melted butter and rosemary from the garden. We served it with baby zucchini also from the garden and some asparagus.

Dinner went great. We drank some wine, talked shop for a bit and I decided I better try this intermittent fasting thing!