One of the gifts my dearest gave me was a Camp Chef Pro30 single burner gas stove. I love it. It's very sturdy, stands about 36" high, and delivers with plenty of heat! This is it's second outing.
I started with two - 1lb. ribeyes that were seasoned with pink sea salt and fresh ground black pepper then vac-sealed and put in fridge until Saturday evening. They were cooked sous vide at 129F for an hour then chilled and refrigerated a few hours.
Meanwhile, I prepared a couple ciabatta rolls caprese-style. I saw something similar using a loaf of bread. I sliced the rolls Hasselback potato-style, and alternatively placed sliced tomatoes and sliced fresh mozzerella cheese in the slices. Pesto sauce was dabbed across the top, and EVOO and balsamic was drizzled over all. Foiled and baked @ 400F for 12 - 15 minutes.
Back to the steaks, they were unbagged, dried, and coated in melted organic lard. One was seasoned with Tatonka Dust, the other got a nice dusting of Way Out West. The cast iron pan was getting screaming hot on the Camp Chef stove, when ready the steaks were tossed on, about 90 seconds each side and Voila! Time to eat! The steaks were plated with a caprese roll and served with a great salad and a good bottle of vino. Mangia!
[attachment deleted by admin]
