Tonight was one of those nights. I had it all figured out. I bought some killer Halibut, 2 prime ribeyes some Romaine for a grilled salad. We were just going to stay home, chill, have a few cocktails and eat like romans.............Well, not so fast.
I did the steaks sous vide- they were beautiful. I seared them after on the egg and let them rest with a pat of gourmet fancy ass butter while I did the halibut.
In the end, the steaks were cooked perfectly.........but no flavor. I seasoned with Dizzy Cowlick in the SV and they appeared (and smelled) great out of the SV so I chose not to reseason before the sear. Huge mistake. I knew and verified again tonight that any flavor from a SV cook comes from the finish. You must season and sear after the bath.
Now, for the halibut....what a train wreck. I bought 2lbs of really halibut for $40. I checked, and double checked the halibut with my Thermapen to make sure it was med rare. For whatever reason it was sawdust...total crap. Had to be 50 degrees overcooked. Good times (dog ate well tonight)
Still not sure what happened with that-frankly just decided to drink my way through it.
I guess we live to fight another day