I started Friday on this. First EVOO'ed up a porterhouse, gave it a nice dusting of Way Out West, and vac bagged it with 2 cloves of slivered garlic for good measure. Into refrig. until today when it got tossed in the hot tub set at 130F for 2 hr. 15 min. Drained, dried, and my first stab at searing with a torch. I could have browned further but was a bit worried I might be cooking more than I wanted! Oh well, next time.
The steak was split and served alongside fingerling potatoes with dill, and a tomato,red onion, cucumber, pepper salad.
I'm liking this sous vide cooking more and more! Going to be a fun Winter experimenting!
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