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Blow-Torched Sous Vide Ribeye Steaks

Check out this video on how I used my Sous Vide Supreme machine and a blow torch to make a killer steak. It was cooked for four hours at 125 degrees and then charred with a blow torch to add a great texture to it. Click the link to learn more about Sous Vide cooking. It is my absolute favorite style of cooking.

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