u/GotenRocko

NY strip 125f for 2 hours and cooled while I prepped the other ingredients. then followed the serious eats steak au Poivre recipe minus the oven part. It came out great.

balsamic pan sauce, deglazed pan with onion broth (better than bullion), added balsamic vinegar, was not looking great so then added a bit of corn starch slurry to make smooth and thicken it. came it so good, I really should make pan sauces more often when doing sous vide.