Today is our 21st wedding anniversary, and I am more grateful for my lovely bride with each passing day, week, month... I know I'm not the only one who has felt one effect of the pandemic, to heighten awareness of what's most important. Nothing's more important to me than her.
To celebrate, we took the afternoon off and for dinner, I made us some Snake River Farms wagyu filets via sous vide que. These came as two packages that each had two 4oz/113g filets, about 1.5in/3.8cm thick. Dry brined overnight, then into a ziploc with fresh ground black pepper, granulated garlic, a glug of EVOO, and a bay leaf, sous vide to 126F/52C.
After sous vide, with SnS-500 showing the temp in F above the GrillGrates on the gasser. My lovely bride's rosemary & garlic compound butter ready for when the steaks are done...
Seared top and bottom, and then kinda rolled around the edges...
Ready for plating:
Aaaaaaaaaaaaaand.... scene.
Some of the best steak we've ever had... buttery, melt-in-mouth tender, explosive beef flavor, juicy as all getout, just pretty much stupendous. Aiming a little toward rare for the SV temperature was a good move, knowing what the sear would likely do... Oh, the wine label got cut off, but it's a Ridge 2018 Lytton Springs blend, 72% zinfandel and you can see the rest of the constituents in the photo. Delicious, and a great pairing with this beef.
To celebrate, we took the afternoon off and for dinner, I made us some Snake River Farms wagyu filets via sous vide que. These came as two packages that each had two 4oz/113g filets, about 1.5in/3.8cm thick. Dry brined overnight, then into a ziploc with fresh ground black pepper, granulated garlic, a glug of EVOO, and a bay leaf, sous vide to 126F/52C.
After sous vide, with SnS-500 showing the temp in F above the GrillGrates on the gasser. My lovely bride's rosemary & garlic compound butter ready for when the steaks are done...
Seared top and bottom, and then kinda rolled around the edges...
Ready for plating:
Aaaaaaaaaaaaaand.... scene.
Some of the best steak we've ever had... buttery, melt-in-mouth tender, explosive beef flavor, juicy as all getout, just pretty much stupendous. Aiming a little toward rare for the SV temperature was a good move, knowing what the sear would likely do... Oh, the wine label got cut off, but it's a Ridge 2018 Lytton Springs blend, 72% zinfandel and you can see the rest of the constituents in the photo. Delicious, and a great pairing with this beef.
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