Since my wife had to work today I tried to make a nice dinner with no pretense of vegetables. I sous vide the lobster at 140f for 45 minutes (luckily I was given some frozen lobster tails a few weeks ago) and cooked the steak on a hot cast iron pan for about 6-7 minutes each side. We shared the single steak since we had so much lobster to eat.
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My wife would shoot me if I cooked hers past blue rare. She wants it still mooing.
Your poor, poor wife.
(That’s sarcasm, in case you weren’t sure)
