I tried sous vide again with a ribeye steak this time. I made it at 139 degrees for 2 hours and it came out perfect! I poured 1/4 cup vegetable oil in the bag and seasoned the steak with salt and pepper. When I seared it, I don’t think the oil was hot enough because it didn’t get crispy but I tried to make a reduction that was pretty yummy. Yum!
- Beef and Broccoli
- Blueberry Scones