Sousvide bone in steak with bearnaise sauce, bacon tied asparagus, and store bought potatoes
The steak was rubbed with salt and pepper, vacuum sealed with garlic, thyme, rosemary, and sage, sousvide 128F for 2 hours, then hard seared on the castiron in avocado oil and compound butter. The aim was for a rare to medium rare.
Asparagus was so simple and awesome, love my air fryer. I just seasoned them simply, tied them in bundles with bacon, added some compound butter and let them cook for like 10 minutes. Prep and forget.
First time making bearnaise sauce without a blender.. my wrist hurts lol
Up next, desserts!
