I did 10 hours at 170f.

I'm thinking sear or broil. Any suggestions?

My first time using a sous vide machine opted for Inkbird work perfectly

I bought some dried porcini mushrooms and I was working on rehydrating with bone broth, straining the broth, searing the mushrooms, then deglazing the pan with the mushroom/broth, and making a reduction.

I did 131.5F for 2.5 hours, ice bath, and sear in the cast iron. I didn't do too much with the plating as I was really just trying to get the taste of the mushrooms worked out. So, I put mushrooms on half so I could do a good comparison of with and without the mushrooms.

I tried it yesterday with salted water to rehydrate and it is definitely better with the bone broth. The next time I make the mushrooms and sauce, I'm going to use some grass fed gelatin powder to thicken the sauce more or maybe some xantham gum.

It is not shown but I also made a horseradish dipping sauce with 2 tbs sour cream, 1 tbs avocado mayo, 2 tsp Bubbie's Fermented Horseradish, juice of half a lime, 1 tsp Creole mustard, finely chopped dill, salt, and pepper. Just whisked up. It worked pretty well. Normally I use chives and include buttermilk. But, I didn't have buttermilk today and I had dill on hand that still looked nice. My chives were starting to look soggy. Anyway, the steak was great on its own but the sauce was also good.

Couldn’t be happier with how this turned out. Super tender, perfect for some steak sandwiches.

Just used some Celtic salt with a generous amount of fine pepper.