After sous vide, patted it dry and let it rest for about 30 min before searing on piping hot pan with butter. Perfection, tender and juicy like a great steak. With the meat juice I made a red wine sauce served with steamed taters.
by tegmentumblue
1 Comment
Carne_Guisada_Breath
Seasoning during the sous or after? Anyways, that looks great.
1 Comment
Seasoning during the sous or after? Anyways, that looks great.