This isn’t exactly the typical recipe posting, as much as an instructional. On Mother’s Day of 2019, my Fiance, Joe, gave me a Sous Vide Circulator to use, and let me tell ya. I freakin’ love that thing! On a Sous Vide YouTube channel I follow, Sous Vide Everything, these guys literally Sous Vide EVERYTHING. One of the videos I was intrigued by was where they took a bad steak or more or less, a not as great steak, and they put a Knorr Beef Bouillon Cube, mixed with some Olive Oil and made a paste. If I remember correctly, they cooked one steak with the paste and one without. So tonight, I had two steaks that I knew weren’t going to be my favorite. By this I mean I had one other of the same steak from where I bought it ( I’m keeping things positive so I will not speak of where but if you must know, reach out on my Facebook Fan Page and I can clue ya in.) but, the steaks have been in my freezer just for a bit of time. The last time I grilled this particular steak, it just… maybe I have became a bit of a steak snob over the years, but it just wasn’t right. Joe said it was fine, but my taste buds knew different. So when I got the last two out tonight I tried this method and…. It really helped! The steaks tasted pretty darn well! (Or medium rare if we are being more specific.) They were pretty thin Ribeyes, so I cooked until they reached 129 degrees for only 30 minutes. (They were thawed out). And out of personal preference, because sometimes I like to cast iron sear a steak, but with this one having an olive oil paste, and already having some fatty content to a more fatty steak, I used my kitchen torch to sear it, after pat drying the steak when it came out. Once again you can do either, but this is just my preference for some reason. All-in-all, it turned out to be a decent steak dinner and a way to use up some stuff in my deep freeze. We paired it with sauteed asparagus, and a mushroom tortellini I had found at aldi we had in my pantry. (you will see over time I like using up inventory in our pantry when I can.) So try it out if you have a circulator at home, and if you haven’t, check out Sous Vide Everything, on YouTube, they have endless amounts of knowledge and recipes you can make. Have a great evening everyone!
Xoxo,
Linds
