Splurging on the steaks so having baked potatoes along with. The ones I had in the pantry are a bit on the soft side so heading back to the store for a couple russets.
Got the steaks seared in a pan with some grapeseed oil - the last time, when I nuked them under the broiler, I accidentally cooked them medium well all the way through. The pan searing crisps and caramelizes the outside but leaves the inside raw. Using the Sous Vide, I will be able to nail a medium rare.
Also, by pan searing, I can get all the delicious juices and fond to make the peppercorn sauce and will also be able to reduce it properly - the first time I tried in a saucepan it was too runny.
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