Sous Vide Steak

Writing this up to record the settings I've found I like best:

Tenderloin steak (a.k.a Filet mignon).

Salt, pepper, and a smashed garlic clove on each side.

Seal the bag using water to squish most of the air out.

135 F for 1 hour (yes, I don't like it rare).

Dry off and sear with torch. Eat it up.

Alternatively, leave in bag, stick in fridge for later in the week, then sous vide for a half hour to warm it back up and proceed to sear. (Since they usually come in packages with two or three cute little steaks, this is a handy way to save time by doing a few steaks at once).

You've heard the expression "cuts like butter", well this really does. It also tastes delicious. Perfect with a little steamed broccoli (cooked for 0 minutes in the instant pot).

P.S. Alton Brown had a Good Eats episode on how you can save money by buying whole tenderloins at Costco and doing the butchering yourself. Way too much trouble even if it probably does save lots of money.