Getting the Hang of It
Getting the hang of sous vide steaks, anyway. I found a pair of rib eyes in the same freezer bag so I thawed and then re-bagged them individually. This time the steaks were seasoned with salt and pepper before sealing, and each bag got two pats of butter, too.I reserved the cooking juices and added them to the pan along with more butter and a splash of white wine after searing the steaks off. That deglazed the pan and reduced to a nice sauce.