Made my first sous vide steak 🥩 recently.
Forgot to pat the steaks dry before seering in the cast iron pan, stewed a bit, but so tender.
1 inch thick porter house steak, 45 minutes @55°C – soft and tender medium; but could be better had I patted them dry before seering in butter.
Next I sous vide sausages, watch this space.
Grande Mangeur 