Sous Vide at 136F for 2 hours
Cover fat cap with salt, pepper, garlic powder, onion powder, rosemary
Sear in a cast iron pan (2 minutes per side)
Deglaze pan with some red wine
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Sous Vide at 136F for 2 hours
Cover fat cap with salt, pepper, garlic powder, onion powder, rosemary
Sear in a cast iron pan (2 minutes per side)
Deglaze pan with some red wine