I had to trim down a whole strip loin into grilling steaks, extra trimmed steaks for steak sandwiches, and thin breakfast steaks. I used the last one for tonight's meal. The chopped trim will be used tomorrow night for a beef pot pie.

I'm cooking the steak sous vide to about 128-129 degF and then removing it from the bag, drying it, seasoning it, and then lightly coating it in flour. From there, it's going into a cast iron skillet that I preheated to 500 degF and in which I melted beef tallow. I'm aiming for a heavy sear on all sides.

Simultaneously, my oven's roasting carrots and hasselbeck potatoes and baking cheddar biscuits.

(http://www.autoadmit.com/thread.php?thread_id=5848421&forum_id=2/#49760476)

https://imgur.com/a/dC6PCyq

steak ended up a little over which I owe to the PISS POOR technique I used for cooking it: 128 degF in sous vide then hard sear. I should've gone for about 122 in the center before searing.

(http://www.autoadmit.com/thread.php?thread_id=5848421&forum_id=2/#49761019)

There’s my dinner last night

Please rate

(http://www.autoadmit.com/thread.php?thread_id=5848421&forum_id=2/#49762449)

Used butter, salt, pepper, garlic and lemon

Very easy and low calorie even with a pound of shrimp

(http://www.autoadmit.com/thread.php?thread_id=5848421&forum_id=2/#49762465)