I had a couple of prime fillets that I had seasoned and vacuum packed with a TBL of garlic butter. I took them out of the deep freeze and let them defrost, then I put them in the SV @130 for 2 hours. After that, I patted dry and seared on the cast iron with smoking hot oil. I really like the crust I got from the CI, but did not like the smoke in the kitchen/house, so might have to go back to searing on grill. These turned out amazing and would have been great if cooked on the grill too, but not as good as these cooked in SV. I am starting to have a hard time cooking a steak any other way. With the steak, we had roasted asparagus and pan-fried mushrooms, shrooms were cooked in the pan over high heat with 2 TBL butter and 1 TBL oil for about 5 minutes. The asparagus was marinated in olive oil, garlic, and seasoning then cooked at 400 for about 15 minutes. I reserved the liquid from vacuum pack bag and poured those over steaks after I removed from the CI.
