Started with a pair of ribeye steaks about 2 inches thick. rubbed them with Argyle Street spice mix and vacuum packed.
Put in immersion bath for 3 hours at 130 degrees.
Post bath...
Then onto the grill for the sear - about 3 minutes per side.
For a side, I diced and rendered some of my home-cured bacon, added a bit of butter to the pan, tossed in sliced portabella mushrooms, and asparagus and sauteed it all.
