Ibérico Rib Cap 'Pluma' Steak

So juicy and tender

We seared first on both sides using the small amount of discarded fat as the juice in the pan to get a good sear, and then we Sous Vide it at 140 degrees for 2 hours, and then tented for 7 minutes, sliced it against the grain and tented it for 4 more minutes, and we did not have a gravy on it, and it was great with just the small amount of seasoning with salt and pepper and just a touch of garlic powder and thyme and rosemary. We also served it with your smashed potato and fried egg on top recipe you shared.

Not my favorite

Excellent, juicy flavorful