It was the beginning of the summer when I was espousing the wonders of Sous Vide Steak and I haven't changed my mind yet. I thought why not close out the summer with a Flash Back Friday (I know Labor day was a week or so ago but I've been behind in my postings and this was actually what we ate on Labor Day).
Although this time I did the same temperature, it was a little more done. Perhaps the Sous Chef let it stay on the grill a little longer?? Or perhaps it was because it was grass-fed beef? It was pretty lean without much marbling? I don't know but it was still a pretty darn good steak. Tender as all get out. I did the same but added Rosemary to the thyme this time around.