Quote:
|
When the meat costs a fortune I stick with the sous vide
|
Same...I don't eat red meat often, when I do, I spend a bit of coin on NY strip or ribeye.
A big hefty 2 in thick dry aged piece of prime..
Among things I like about the sous vide process... is that while the meat is in the hot-tub... I'm preparing all the sides..
Then just a quick sear for the steak in a hot pan or my blast furnace pizza oven
Blast furnace
Yum, with chimichurri and slaw
