Eirik & Pedro - Fra torsdagens catering: Entrecôte "Greater Omaha" fra vår fantastiske leverandør @krosbyas #cateringoslo #eirikogpedro #kokkemat #foodporn | Facebook
![Tomahawk: 8 hour dry brine. 137 for 2.5 hrs. 10 minute ice bath followed by 10 minutes on a rack in the fridge. Torch seared. : r/sousvide Tomahawk: 8 hour dry brine. 137 for 2.5 hrs. 10 minute ice bath followed by 10 minutes on a rack in the fridge. Torch seared. : r/sousvide](https://preview.redd.it/tomahawk-8-hour-dry-brine-137-for-2-5-hrs-10-minute-ice-v0-bopxwkil7kk91.jpg?width=640&crop=smart&auto=webp&s=73a26cd6a710055579195b619342d2313ae71d9b)
Tomahawk: 8 hour dry brine. 137 for 2.5 hrs. 10 minute ice bath followed by 10 minutes on a rack in the fridge. Torch seared. : r/sousvide
![High angle of tasty beef steak pieces with seasonings on chopping board between fresh rosemary sprig and knife Stock Photo - Alamy High angle of tasty beef steak pieces with seasonings on chopping board between fresh rosemary sprig and knife Stock Photo - Alamy](https://c8.alamy.com/comp/2K2X75E/delicious-fillet-steak-slices-with-condiments-on-cutting-board-2K2X75E.jpg)
High angle of tasty beef steak pieces with seasonings on chopping board between fresh rosemary sprig and knife Stock Photo - Alamy
![BlackbellyButcher on Twitter: "What better way to consume your education than this.. current staff curriculum: all the parts of a cow and the many cuts that come out of it. 👇🏻Side-by-side tasting: BlackbellyButcher on Twitter: "What better way to consume your education than this.. current staff curriculum: all the parts of a cow and the many cuts that come out of it. 👇🏻Side-by-side tasting:](https://pbs.twimg.com/media/FcO64v-aUAYXjRo.jpg:large)