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\u0026mark_id=5310893#49760476)