Jossous Vide

Sunday Steak Selfie

Celebrating the New Year and Wonderful Friends, 
I offered to cook dinner last Sunday.  

Despite the blog title, I'm not often in the kitchen, thus last weekend my stress level was high.  However, I'm surrounded by great cooks who helped me make the meal a success.  

My main goal was to make some juicy steaks which would compliment the peppercorn sauce I cooked up a day ahead of time. Look no further, here's the recipe you need to take your steak to the next level. (Chef's note: I only used freshly ground black peppercorns and omitted the green peppercorns.)

To accompany the sauce, I picked up a couple of top sirloin steak slabs which I 'marinated' with a rub of freshly ground salt and pepper and refrigerated overnight.  Sunday evening, the Pretentious Chef C helped me vacuum seal them while Trolling Chef P readied the sous vide pots.  After cooking in the sous vide, the steaks were seared 30 seconds a side in a giant cast iron skillet coated with heated oil.  Be careful with this step, because I succeeded in setting off all the smoke alarms and scaring my friends kids for a good ten minutes.  
  
Sorry you can’t taste the results, but check the pics to see just how beautiful they were.
Other meal accouterments were cheesy Brazilian rolls (I swapped the oil and milk ratio as commenters suggested), asparagus, and sweet potato fries.  Lest I forget, I kicked off the night with some Brandy Crusta cocktails and the meal was paired with red wine and Sherlock S04E01.  The game is afoot: your move, Pretentious Chef C!