MacKenzie Posted July 1, 2015 Report Share Posted July 1, 2015 Sous vide at 132F for 5 hours. Dried it off and add a steak rub of your liking by actually putting the rub on a plate and pushing the steak into the rub, trying to give a good coating of rub, then sear. Put a big drop of clarified butter on top of the steak, this is critical to the final flavor- The interior- 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 1, 2015 Report Share Posted July 1, 2015 Gawd, what gorgeous food porn!! You're killin' me, MacKenzie! Spent the last 2+ hours weeding and putting down new mulch around the trees and shrubs in the front yard. Exhausted! Too tired to even think about what to cook for dinner and here you go throwing this awesome plate of food up in my face! You are pure evil girl! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2015 Author Report Share Posted July 1, 2015 Tony, this was pay back for your pizza post Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 1, 2015 Report Share Posted July 1, 2015 Wow thats out of this world....buts my dinner to shame. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2015 Report Share Posted July 2, 2015 OK, MacKenzie - it's a throwdown! Had to do a sous vide steak for dinner after seeing that gorgeous photo layout! But, I have the upper hand in that I have a KK to finish my steak on - Ha, Ha, Ha!! Of course there's porn! Right out of the SV bath (125F for 3 hours), dusted with my house Cajun seasoning. Oh yeah, this is an 8 oz NY, on sale at my local grocery store for $4.99! Yes, $4.99 for an 8 oz Choice Reserve NY Strip. I bought 6!! Used the basket splitter, got the KK up to 500F in the dome. On goes the steak onto the lower grate. Didn't want to use the sear grate as this was a thin cut (~1/2"). Ready to come off the grill. Call it Din-din! Sauteed asparagus, twice baked spud, sauteed mushrooms with the SV jus, Marsala, and a ton of butter!, salad, crusty bread, and decent bottle of cheap cab! Up close and personal! Money Shot. This end was a little past Medium Rare and closer to Medium. The thicker end was a nice Medium Rare. Quote Link to comment Share on other sites More sharing options...
bryan Posted July 2, 2015 Report Share Posted July 2, 2015 MacKenzie - Great cook. Wish I could copy pic for my cookbook. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 2, 2015 Author Report Share Posted July 2, 2015 Tony, you might have the upper hand right now, best you enjoy it while you can because my KK will be here before too much longer. BTW, I'm glad you gathered up the energy to prepare that stellar meal Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2015 Report Share Posted July 2, 2015 Thanks MacKenzie. I truly look forward to your cooks when your KK arrives, as I know that they will be stellar!! As far as gathering up the energy to do dinner, it's called a Gin & Tonic - ha, ha!!! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 2, 2015 Report Share Posted July 2, 2015 MacKenzie, Tony - you guys are absolutely killing me with those money shots! I haven't lit a fire in almost two weeks and now I'm getting withdrawal pains! Beautiful cooks! BIG time kudos! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2015 Report Share Posted July 2, 2015 Thanks! Hears hoping that you up and about and grilling again real soon, Ken! Quote Link to comment Share on other sites More sharing options...
