Paleron Steaks #SHORTS

A great alternative to a more expensive cut like a Rib-Eye.  It has a tissue that runs between the cut that you can either eat around or braise it to help melt it down.

We sous-vide for about 8 hours then seared it.  We would recommend to sous-vide'ing it for more than 8 hours (maybe 12) to help the tissue break down further.

#shorts

Our Places:
Rob Davidson
@rdaphoto Instagram: rdaphoto
https://www.rdaphoto.com/

Nadia Cheema
@nadia.creativity Instagram: nadia.creativity
https://nadiac.com/

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