Pre-Seasoned and vacuum-sealed Steaks.
Ribeye for me, and a NY Strip for my Wife.
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I got a Sous-Vide cooking setup for Christmas, so I've been trying out a few things......................
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133-degrees F for 3-1/2 hours.
The steaks come out looking like this.
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My Propane Grill has a Sear-burner on the side.
Got it nice and Hot!
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Seared for 1-minute each side in 30-second intervals, flipping and rotating in between.
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They came out amazing!
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I know this is how Restaurants do it...........
I have to say, this was one of the absolute best steaks I have ever cooked at home...............No Joke!
It was super tender and delicious!
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My Wife and I rounded out the meal with (Cauliflower-based) Veggie-Tots cooked in the Air-Fryer.
I'm not sure how I managed my "portion-control" but I only ate half of it for dinner last night.....................I took the other half to work with me for lunch today.