Getting the Hang of It

20161201_1721271600x1200Getting 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.20161201_1722441600x1200I 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.


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