asrnj77
·This past year I’ve been all about Sous Vide for the steaks. I like it because you can’t over cook the meat. Just season with a little kosher salt and fresh black pepper. Toss it in the bag and vacuum seal. Place it in the water with the sous vide element and cook it for 75 minutes at 129 degrees Fahrenheit. Take it out and toss it on a hot grill for a few minutes to sear, and it’s perfect. The sous vide allows the entire steak to cook evenly so you don’t get well done parts in the thinner ends and rare in the middle. Just medium rare throughout.