Food

Got a 990 gram rib eye. Sealed in a bag, gonna try to sous-vide cook it in a water bath in my oven. I know it won't be as precise as with a dedicated sous-vide circulator, but it's worth the try. Seasoned gracefully with good sea salt and freshly ground black pepper. Shame I don't have any fresh thyme on hand. Now it's 2 hours and 15 minutes before I will preheat my cast iron skillet on high heat for about 10 mins, add some oil and give that baby a good brown crust. While it's browning I will add a generous lump of butter, some roughly cut up shallots and a couple smashed cloves of garlic. I hope this will work out the way I want it to.