Sous vide strip steak and American fries. I’ve fallen in love with Better Than Bouillon”s roasted garlic base.. I used it to make pan sauce for the steak. Mix it with a little water (or wine), a dash of worcestershire, some Kitchen Bouquet, a splash of light soy sauce, and add it to the olive oil and butter that you use to sear the steaks. If desired, a little cornstarch in a slurry will thicken the sauce.