So we've got these two rather imposing looking rib eyes:
Top one is local, grass fed beef. Bottom one - obviously a friggin' Wagyu, which basically raises my triglycerides just by looking at the thing.
I want to sous vide both of them, and then we'll slam them in a pan to build a crust and maybe make a bit of a pan sauce.
Remember that at least two of us (we're gonna be 5, I believe) like medium rare almost bordering on medium vs. totally rare.
I also imagine that melting some of that fat away wouldn't be a bad thing.
How do I go about my sous vide situation?
