Sous vide New York Strip first trial

Starts with a great deal on New York strip from the local grocery store Central Fresh.

Approximately 1.5 inch thick steak, just about enough for a nice crust and internal texture contrast. Each steak was probably about 12oz.

Generous seasoning on both sides with the salt and pepper grinder took a toll on my wrist.

Fresh rosemary and garlic for maximum hipster score.

Bagged with olive oil and sealed using the water displacement method. Ready for action.

And it has begun! A clip to keep them together without having to fish out the bags later.

Action shot from the side.

Searing time! Butter is love.

The ????is resting.

Dull steak knifes result in more of a tear than a cut, but delicious nevertheless. Also made mashed butter with some potatoes and steamed broccoli for a balanced diet.