Andrew and April bought me a sous vide stick from Anova for christmas (yay!) and I had to try it out basically immediately. I did two filets, one at medium/medium-well (155°) and then one at medium rare (137.5°). They cooked perfectly, as I knew they would, then I seasoned them on the cast iron griddle. Next time, I think I’ll just do them on a hot skillet to get more hot metal contact in the same amount of time to get a crustier crust, but they were still pretty spectac.
With take-and-bake bread (I still can’t get yeast) and a simple green salad, life was good. Wine was a Suther 2010 Cab that complimented the lovely red meat. I foresee many more tasty meals to come.