Rib-eye Steak Cooked Sous-Vide
Serves 2
Count me among the many who are wary of sous-vide cooking at
home. Sure, it’s fine at fancy restaurants, but at home? It always
seems too ambitious and too impractical. Well, Noren and Arnold
changed all that by showing me how to cook sous-vide with a
resealable plastic bag, a pot of water, and a thermometer. The
result is flawless meat that’s bright pink on the inside and, because
of a quick flash fry, crusty and caramelized on the outside. Be sure