Sous Vide Steak version 2
I retooled my sous vide steak recipe tonight. It was seasoned with kosher salt, smoked pepper and smoked paprika. I still used butter, but left out the shallots and garlic, which were a little too prominent last time. The result was better.
I can imagine that using garlic powder would be better than fresh minced garlic in this case. The heat levels involved seem to make the garlic a little too bitter and pungent. By the same reasoning, the shallots had to go as well. They’re a relative of garlic afterall. The parsley was simply pointless.
Bottom line - in the case of flavor-enhancing sous vide technique, less is more. The smoked pepper and paprika both added a nice (surprise) smokey hint, but weren’t overbearing.
Additional site note: My avatar is not supposed to be Dakota Fanning. That is the placeholder for new users. Something broke and I haven’t been able to fix it. I swear.