Week 32: New to You - Sous Vide Steak

I brought water up to 140 degrees Fahrenheit in a pot, and cooked two rib eye steaks for an hour. I sealed them with rosemary sprigs in a zipper bag by submerging them in water to squeeze the air out. A quick sear on a hot skillet after, and viola!

Super tender, and the rosemary had permeated the meat. Perhaps I’ll invest in some proper controls next time, but I think I did pretty well with the equipment I had.