Took two of those prime steaks out of the freezer...already to go in sous vide bags and had been salted. Don't figure it had done much since I salted them, sealed them in the bag and straight to the freezer. One 2 lbs 14 oz. cowboy steak and one 19 oz. New york Strip (may look smaller due to nibbling). The cowboy steak was really thick. Straight from the freezer to a 129F sous vide bath for the big one. The little one joined in an hour later for a total of 4 hrs 15 minutes till the guests arrived. Took them out, patted them dry, beef love and salt and pepper. I had chopped up a board sauce which we only used n the smaller steak. Served with roasted broccoli, hustard-honey baby carrots, peas and baked potatoes. Blue Bell to close.
John "JR"
Minnesota/ United States of America
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