Everything settled back to a dull roar around our household today. I had a nice boneless rib eye vacuum sealed in the freezer. I need to sous vide this steak! So, I got all the necessary equipment out as seen in the first photo.
I set the controller to 124 degrees F.
The steak was in the soup for 70 minutes. Unfortunately, it took a lot longer than I planned for to actually reach the proper temperature. As a result, I should have left it in for another 15 to 20 minutes, I think.
A little salt and pepper and onto a smoking hot iron frying pan to sear for 2 minutes per side. This is what it looked like. Just the way I like it.
When I took my first bite, the flavor was outstanding. The problem was that I could tell it was “getting tender”, but had not yet reached that stage fully. I guess I need to start the “cooking clock” when the water actually reaches the programmed temperature. Any comments or suggestions on this?
Art
I will be doing this again!!