Hi Chatnoir, I’m still exploring the different steak cuts and thickness so I’m flexible on that. Sadly steak is expensive from where I’m from so I don’t get to experiment often. But thanks to SV, I don’t really have to worry about rubber still chewing till date beef due to poor fire control. So thanks to SV I am attempting to cook steak more often.
I guess it’s also about making it easier on the chef (me and my wife lol) to cook a meal that everyone can enjoy.
So basically including the steak with a dressing to mask its redness? I’ll see what I can do about this. I saw a video on home made demi glaze using chicken stocks and am experimenting on this;first batch was bitter so that’s a bummer (think I burnt the tomato paste).
I’ll update when I can. Wife about to pop soon. So there goes my time to cook.