Serves 1 to 4 Time: Up to 4 hours Ingredients: 1 to 4 tender steaks (rib eye or filet mignon) 1 to 2 inches (2.5 to 5 cm) thick coarse salt freshly ground black pepper garlic powder 1 tablespoon (15 ml) bacon grease (rendered bacon fat) or unsalted butter (optional) Preheat the SousVide Supreme to desired serving temperature (134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.) Sprinkle both sides of each steak lightly with salt, pepper, and garlic powder. Put each steak into a suitably sized food-grade pouch and vacuum seal. Though no fat is necessary, if … Read More
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