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Steak with Red Wine Sauce
Season 2014
Episode 46
For this delicious preparation, we begin by quickly searing the meat, then cook it in a water bath set to 135 °F / 57 °C, which yields a perfect medium-rare steak. We then finish it in a rich red wine sauce flavored with thyme and fattened up with plenty of butter. The result: a restaurant-level meat treatment that's simple to create and impossible to stop eating—no fancy equipment required.
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