John busted out the sous vide machine this weekend to cook some enormous rib-eyes. They were really thick. John looked for temperatures and times to cook it, but the closest he could find was for an 8 oz steak, which you’re supposed to cook for 40 minutes. Since these steaks were significantly bigger, he cooked them at 123 degrees for an hour and a half.
This sounds like a long time, and it is, but you don’t have to do anything with the steak while it cooks. You vacuum seal in the spices and just put it in the water. Pretty easy.
And as a result, the meat comes out perfectly medium rare all over. John seared it off on the stove, so it looked pretty and had a nice difference in texture.
We also made mashed potatoes from Thomas Keller’s Ad Hoc and brussel sprouts. I love brussel sprouts. And garlic potatoes.
I’m really good at serving.
Everything came out beautifully. The steak was juicy, because all the juices were sealed in. The mashed potatoes, owing to my tendency to keep adding garlic, were delicious. The brussel sprouts were awesome, because I covered them in cheddar cheese. It was a delightful meal, and makes some great leftovers!
Also, I’m reading Julia Child’s My Life in France right now, and it makes me want to end everything with a “bon appetit!” like Julia does. So, bon appetit!