Rib eye steak cooked via Sous Vide at 120F for 1 hour, twice baked potato (potato, grated cheddar cheese, sour cream, cream, butter, sliced green onion, horseradish via reconstituted wasabi powder, topped with Hungarian sweet paprika), steamed broccoli.
My latest Sous Vide technique involves heating the serving plate to maybe about 140F, then put the steak on the plate and torch the top side with my creme brulee torch (you know the one from the set at BB&B). Just repeating in case some DC members missed my previous comments, with Sous Vide techniques particularly if you want a medium-rare to rare steak, you have to get that steak out of the SV and slap it on a hot plate and then sear ONE side quickly!
Their literature/documentation stresses to sear just one side, and that's because the inside of the steak is already cooked to perfection. But it doesn't look that good outside, kind of grey (this is my personal observation) so you wanna sear the top side for appearance, and also there's a taste contributed by burned fat and browning the steak protein, so you need to hit it with something hot and quick, but you have to do it in some way that doesn't cook the inside from rare to MR all the way to MW.
I've made that mistake once or twice. The whole Sous Vide technique as applied to ordinary steaks is that you cook the whole steak to the perfection that you expect inside
your best cooked steak, and then you quickly treat the surface (1-2 minutes) and serve it before the inside is further cooked.
I am of course using my new Wolf oven on the twice baked potato, and it feels something like using a .357 Magnum to shoot a fly!
It's a shame I'm not cooking for several instead of just an individual dinner but my friends are occupied and/or I didn't really feel that well today to want to cook for company.