Sous vide rib steak bone in deckle cap and creamy cheesy kale
Sunday tea. Sous vide rib steak bone in deckle cap with cream cheese kale.
#yummylummy #foodphotography #lowcarb #noaddedsugar #sousvide
Steak, Kale, Cream cheese, Coon™, Cream
G'day food lovers
Okay, so I cheated on Coles again by entering Woolworths today and exploring the meat section. I saw a nice thick piece of rib steak with the bone in and my eyes lit up.
I cooked the steak sous vide at 54 °C (129 °F) for 3 hours and then seared it in a hot frypan with some garlic butter.
I put green and red kale leaves into the oven with some cream cheese, Coon™, and cream and cooked it at 200 °C (400 °F) for 30 minutes.
The cream and cheese made for a nice sauce for the steak.
Sous vide rib steak bone in deckle cap and creamy cheesy kale
Sunday tea. Sous vide rib steak bone in deckle cap with cream cheese kale.
#yummylummy #foodphotography #lowcarb #noaddedsugar #sousvide
Steak, Kale, Cream cheese, Coon™, Cream
G'day food lovers
Okay, so I cheated on Coles again by entering Woolworths today and exploring the meat section. I saw a nice thick piece of rib steak with the bone in and my eyes lit up.
I cooked the steak sous vide at 54 °C (129 °F) for 3 hours and then seared it in a hot frypan with some garlic butter.
I put green and red kale leaves into the oven with some cream cheese, Coon™, and cream and cooked it at 200 °C (400 °F) for 30 minutes.
The cream and cheese made for a nice sauce for the steak.