I took my first stab at cooking something (steak) sous vide last weekend with… not so much luck. I tried again this weekend with a two pack of New York strips and it came out pretty damn good! Glad I didn’t get discouraged from the first failed attempt.
I seasoned with a bit of olive oil, coarse sea salt, and Kinder’s woodfired garlic seasoning and let it sit in the bath for six hours (just because) at 130°. Patted dry, applied a fresh coat of salt and seasoning, and seared both sides for one minute each on a cast iron with a little grape-seed oil. Added a small pat of butter to both steaks while letting it rest (only rested it because I misjudged how long it would take compared to the potatoes).
Side note: the wife’s Greek kale salad and my twice baked potatoes made for an amazing Saturday night dinner!
by NaughtALegend
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On the topic of seasoning for sous vide, was me adding olive oil into the bag the right move?