those soudn delicious (minus the garlic)- the tallow sounds great- I like souse vide steaks, but these days i just sear the steak, then finish in a broiler keeping eye on inside temp of steak- I’m too lazy to break out the souse vide machine and clean it up after- (I got an all in one souse vide- not the wand type)
There are numerous ways to produce a good steak. If it’s just the 2 of us I like charcoal the best, but with a large group the only way I can get everybody’s steak right is with sous vide.
Ask for the garlic, I don’t use so much that anybody could identify that there was actually garlic on it, Just enough to give it a more complex flavor.
I have the wand; cleanup is just a rinse.
The nice thing about sous vide ing ahead of time is that when everybody’s here and we’re having a good time I’m not running around like a chicken with my head cut off trying not to overcook the meat. It’s stress free.