Delmonico steak and garlic mashed potatoes

Not much of a recipe here:

I seasoned a local, natural, Greenfield Highland Beef Delmonico steak. Seared on the grill for 2 minutes on one side and 1 minute on the other. Quick chilled. Vacuum sealed. Sous vide at 133°F for 1 hour.

The sous vide technique is incredibly forgiving. I probably could have cooked the steak anywhere from 30 minutes to 2 hours with no noticeable difference. And the steak comes out perfectly cooked every single time.

The garlic mashed potatoes were previously frozen and vacuum sealed. Since the sous vide was occupied with the steak, I reheated the mashed potatoes by simmering the frozen bag of potatoes for 20 minutes, which produces nearly perfect mashed potatoes.

The first course was a Caesar salad .