Last night's dinner for my two sons and I was elk round steak, 2 hours in the souse vide at 131 degrees. In the bags with the steaks was garlic, black pepper, a dash of salt and butter. Then out of the souse vide and onto a hot cast iron skillet for a couple of minutes to finish them.
Added red potatoes and broccoli as well. Simple, and very good meal. I like the way the sous vide treats the steaks & roasts. Cooks them all the way through - medium rare in this case - without drying them at all.
Back to fish or chicken tonight, but the elk steaks were excellent!
