Sunday, December 14, 2014

Beef Sous Vide style

I took a frozen flat iron out this a.m. and placed in a vacuum bag with some seasoning and sealed it. The oven was set to 134 degrees and I dropped in the frozen steak and left for church. We pretty much ignored it all day and about 5 I removed it and heated a cast iron for the final sear. Perfectly medium, tender, juicy with a bit of Bearnaise and some sprouts it made a lovely supper.
We are gonna love this thing.

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