throw back to old school tonight

While our New York strip meal tonight was finished off by searing on our HOT small egg, the rest of the lead time was "old school" - meaning pre-sous vide unit. Simply stated that is submersing your steaks while in a food safe plastic bag with air squeezed out into a small cooler (with lid) using hot tap water for at least an hour. My tap water runs 133º, but YMMV. That way the steaks no longer had that cold blue-red color and temperature before they even went on a 550º+ dome temp for 1/1/1/1 and off!
Oh yes - I also did a retro sliced mushroom side which included butter, chicken bouillon, sherry and salt which I used to do 25 years ago which made us both happy.
Even our salad was a fall back to being topped with sweet peas and sunflower seeds! 

Sometimes a return to old school and old ways reminds us there is nothing wrong with a return to cooking methods and food we loved in our past!

Peace...