Rare Uruguay Steak vs. Japanese knife vs. Italian steak knife - - vimore.org

Rare Uruguay Steak vs. Japanese knife vs. Italian steak knife

Rare Uruguay Steak vs. Japanese knife vs. Italian steak knife

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830g Ribeye Steak from Uruguay, first seared on high heat, then brought up to 52°C / 125°F internal temperature. As finish seared with butter and rosemary. A Japanese petty knife runs against an Italian steak knife.



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