Just some meat..

Sometimes, when I know I’m going to be busy for the day but want a good meal… I set up the sous vide and go about my business.
This was a ribeye cook. It went for 3 hours at 131F, my favorite for med rare.

Seasoned with my smoked salt, pepper, garlic blend.

I use actual sticks to get a good fire going for the sear.

slapped the sous vide(d) steak on to give er a sear…

Supper is ready. Steak, shrooms and a sip of Crown. Works for me. lol

This was more of an experiment for finger food.

Sous vide Picanha….
Some of my cold smoked, canned butter and smoked salt, pepper, onion blend……ng-butter.html

The smoked butter and seasonings add a lot to the meat.

This went into the sous vide at 131F for 4 hours

I cubed the picanha, dredged in seasoned flour, gave it an egg/milk bath, then back into the seasoned flour for a double dip.

Fried til golden…

Crisp on the outside…tender and moist on the inside…

Sometimes finger food and a sip of Crown are all a I need.
I was happy with the outcome and will be doing the picanha again. 😀

Adding a pic of Puddles the bottle calf. 😀

Thanks for looking!

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Written by mettablog

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