What's on your plate today?

[Nihon_Ni]

Surf 'n' Turf to celebrate the Marine Corps birthday last week. I typically cook steaks sous vide, but I did this one in a more traditional manner: seared in a skillet, basted with butter and garlic, then finished in the oven. Lobster tailed split and broiled. Green beans cooked in the buttery goodness that remained in the steak pan while they were resting.