…sous vide cooking. The young son of a friend recently was given a sous vide cooker for his birthday. His very first attempt at a ribeye steak (grass fed if not Thistle Hill) was a smashing success.
Incidentally, if you’re one of those who prefer your meat more well done. Your just increase the settings
We were late to using the sous vide method. Son-in-law Curt introduced it to Thistle Hill about two years ago. Being a traditionalist, it took awhile for me to be converted but there’s no doubt this technique of slow-cooking guarantees a perfect steak every time!
Heating in water results in a more tender, moist steak evenly cooked. Grandson Church likes to marinate the meat first overnight…but this young man is a chef after my own heart…just a dash of salt and pepper and get cookin’!
PS: but still,for that old-time feeling nothing can compare with cooking over a fire with a group of friends, adult beverages in hand! And for that you best have a Thistle Hill steak. Give Church a call!