I brought these on the family vacation to Door County. Heavy Maldon Salt, tellicherry pepper.. I sous vide them for 2 hours at 126 degrees and then used the grill like a paint brush to sear every inch of the meat. Fun to cook, Badass to eat. They did not disappoint 10/10. My family and I have done it all Japanese A5 etc. These steaks were just amazing the flavor, the tenderness. I can’t wait for my next excuse to get another set.
