Sous vide for the win (again)

-Dry brined filets for 48 hours (Cavender’s Seasoning)

-Sous Vide @ 131F 2 hours

-15 Minute Ice Bath

-Scorching Hot Cast Iron (no oil) for 5 minutes; then add ghee and let the cooled steaks rip for 3 minutes a side (at discretion).

Served with a raddichio, spinach, tomato, bacon and Gorgonzola salad with a simple vinaigrette

Chick Fila-A Mac (added Gruyère and mozzarella) before topping with Bacon