This came out tasting incredible. My second time using the sous vide method.
Dry aged Chateaubriand from a great butcher in Angel, London.
53c for 3 hours then chilled in the fridge to dry out. I then quickly grilled on one of those infrared grills.
Carrots were amazing too, sous vide to 83c for 90 mins, following the serieseats recipe.
Potatoes boiled for 5 minutes then air fried in goose fat.
by AirbrushThreepwood
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My only complaint is that I chilled it a little too much and the sear didn’t really heat it through enough. Good to know for next time.
Genuinely thought this was a steak, hotdog, and potato plate until I looked closer.