Food

Apologies for shite photos.
So, 1kg entrecôte (not rib-eye, excuse my French) sealed in a zip-lock bag, submerged in water bath in oven on I don't know exactly how many degrees as my oven isn't the most accurate one.

After about 2h20m it looked like this.

I cut the bag open, as I couldn't get the steak out with tongs without damaging the meat, and placed it on some paper towels to dry off any surface moisture, which wasn't very much.

Wanted to measure the excess liquid in the bag to see how much I had lost. It was a seriously good cut of beef. Not enough liquid to measure in a measuring cup!

Meanwhile the cast iron skillet was warming up for about 10-15 minutes on high heat. After adding a good glug of oil, I gently laid down the steak in the pan. It almost didn't fit.

This being a hangover meal I was glad to live in the same street as my favourite butcher, but I couldnt let this cut of meat go without other good ingredients, so while it was cooking in the oven I manned up and walked to the supermarket to get some other stuff.
After a couple of flips I generously added butter, some cut up shallots, spring onion stems, smashed garlic and fresh thyme. Starting to smell very good. Kitchen/living/dining room of the student house looked like smoggy Shanghai.

Thoroughly seared all sides and took the beauty out of the pan. With this low 'n slow preparation I didn't deem resting necessary. The core temperature of the meat wouldn't have risen much during the sear anyway.

So I started to cut pieces. I like my steak (at least the more fatty pieces such as entrecôte) medium-raw. This steak had cooked slightly too far to my taste, but definitely not too far to be enjoyable. And look at that edge-to-edge equality in doneness. Very little to no liquid came out of the steak while cutting. I was surprised at this view.

Innovative sous-vide steak
Salad of nutty lettuces, tomato, red bell pepper, cucumber and a quick & easy dressing with fresh herbs
Good bread from baker down the street
The best chimichurri (1 part flat parsley 1 part cilantro and some garlic all chopped up, a bit of red wine vinegar, very good olive oil, a dash of ground cumin, some red pepper flakes, salt and freshly ground black pepper)
Sadly no wine because I couldn't handle it yet.
This was a very good hangover breakfast if I may say so myself. The steak was juicy and tender. I say oven based water bath sous-vide is a success. I think my house mate is in love with me now.
Note: After taking the last photo I tossed some of the onion-garlic-etc.-mixture and tasty butter from the pan over the meat.