Another convert to…

…sous vide cooking.  The young son of a friend recently was given a sous vide cooker for his birthday.  His very first attempt at a ribeye steak (grass fed if not Thistle Hill) was a smashing success.

Incidentally, if you’re one of those who prefer your meat more well done. Your just increase the settings

We were late to using the sous vide method.  Son-in-law Curt introduced it to Thistle Hill about two years ago.  Being a traditionalist,  it took awhile for me to be converted but there’s no doubt this technique of slow-cooking guarantees a perfect steak every time!

Heating in water results in a more tender, moist steak evenly cooked.  Grandson Church likes to marinate the meat first overnight…but this young man is a chef after my own heart…just a dash of salt and pepper and get cookin’!  

PS:  but still,for that old-time feeling nothing can compare with cooking over a fire with a group of friends, adult beverages in hand!  And for that you best have a Thistle Hill steak.  Give Church a call!

David