It was another experiment in sous vide cooking today. We tried rib eye steaks and they were great. As mentioned before, after the sous vide portion of the preparation, you need to sear the outside in a frying pan. That gives you a double whammy. First, you get a very nice and tasty surface to the meat. Second, you get a nice bunch of pan drippings in which you saute some shallots and garlic then deglaze with bourbon and make a very tasty pan sauce. So here I am slaving away at the stove. I had checked the Maker's Mark several times to make sure it was still good. Life is good.