Sous Vide Steak

Heat your Sous Vide water to 138 degrees

Grab 2 quart size ziplock bags and put 2 TBSP of butter in each bag. Then put in garlic salt, minced garlic, and peppercorns to taste

Place steaks in bags and remove all the air out and seal inside the sous vide cooker

Cook for at least 1.5 hours (add one hour if steaks are frozen)

Remove steaks from bag and dry excess liquid

Sear steaks in pan and then remove from heat

To make sauce, add garlic to pan and then about 1.5 cups of grape juice. Let reduce then add in chicken broth to taste. Let reduce for a few minutes

Add in dijon mustard to taste and a TBSP of butter, stir until combined

Serve with a side of mashed potatoes and top the steak with fresh sauce

Enjoy!