Sous Vide Dinner

There are two things I use all the time that I resisted getting. One was the Instant Pot. Everyone kept telling me I needed one but I had stovetop pressure cookers that I liked so I didn’t see the need for an Instant Pot. That has certainly changed! The other was the sous vide. Blog readers kept telling me they thought I would like one but I didn’t think I would. Then Chad got one and convinced me I should get one. Now, I use that thing so much.

I love these little small potatoes cooked til tender then seared. Cooking them in water makes them kinda mushy but cooking them with the sous vide makes them just right. I cut them in half, add a bit of thyme, cajun seasoning, salt, pepper, and crab boil, then seal the bag and cook them with the sous vide at 190 for about 1-1/2 hours. Today I only had an hour before I had to turn the heat down to 129 and cook steaks for an hour so I cooked the potatoes for an hour at 190, then left them in with the steaks for another hour at 129 and they were just right. I cut the bag open, drained most of the liquid crab boil out and seared them in a hot skillet.

For the steaks, I just left them in the package they were already sealed in, put them in the sous vide for one hour at 129.

They never look very appetizing when they come out of the water but nothing a quick sear can’t solve.

I dry them off with a paper towel, season them with salt, pepper and cajun seasoning and sear them in a hot skillet with butter that’s about to brown.

The steak was perfect, the potatoes are always perfect and the asparagus was from our garden – the first for the year so you know it was amazing. I only ate half my steak – Vince will probably use the leftover half for a steak sandwich tomorrow.