This 2 inch thick prime steak was bagged and dropped in a 128°F bath for 3.5 hours using my Anova Sous Vide Precision Cooker . After which, it was pulled from the bag, dried, seasoned with kosher salt, fresh ground black pepper and then placed on a hot cast iron with plenty of aromatics and butter basted to achieve that perfect crust. Served with a loaded baked potato and roasted asparagus. Melt in your mouth tender!
Harvey Persson
Foodie and home "chef". Aircraft maintenance and engineering professional for nearly four decades. Food, cooking and "eating well" have been a long time passion starting in my undergrad college years. Growing up in the Midwest, I wasn't exposed to a large variety of menu options. The world has opened up for us "foodies". Techniques such as sous vide have elevated my game. Anova Sous Vide Precision Cooker makes it so easy. You don't have to be a trained chef to make culinary magic!