Beer Cooler Sous Vide

By far,  the best way to cook a steak. All you need is an ice chest, hot water, digital meat thermometer, steaks and at least 2 hours of cooking time. 

Step 1:

Season your steaks generously with S&P and then place them in a heavy duty zip lock bag. 

Step 2. 

Fill the ice chest with hot tap water and add the digital thermometer probe. Carefully, lower the bags with the steaks into the water and using the displacement method, use the water to push out the remaining air in the bags while carefully zipping the Ziploc’s together. This will ensure that the steaks remain fully submerged in the water.


Step 3 

The steaks will need to remain in the water for at least two hours. The ideal cooking temperature, as far as I’m concerned at least, is around 132°. When you put the steaks into the water, you will have to play around with the temperature and add additional hot water or cold water  as necessary to arrive at that cooking temperature sweet spot. On any typical cook, I find that I have to mess around the temperature for at least 20 minutes or so until it stabilizes. It should stay very close to this temp for the entire cooking process thanks to the insulation in the ice cooler. I also like to add a towel to the top of the ice chest to give it a little bit extra insulation. 

Step 4

Once the two hours is up, pull the steaks out of the beer cooler and place them in the sink. Then, when you’re ready to eat, you can remove them from the bag and pat dry them with plenty of paper towels on both sides. Drying them off is important because the next step, searing, requires that no moisture exists on the surface of the meet.. You’re probably thinking to yourself, that this looks like very unappetizing meat. Don’t worry. Once we finish the searing step, it will look fantastic. 

Step 5

Now for the fun part. This is where all of your hard work pays off and you can be rewarded with the most glorious crusty juicy steak that you’ve ever seen or tasted. In a heavy duty cast-iron skillet or frying pan, add a big knob of butter and some olive oil. Heat these fats until the pan is screaming hot. Then, add several sprigs of thyme and allow it to flavor the butter and oil. Add the steaks and browned them until they’re nice and crusty on each side. Spoon the melted time butter over the tops of the steaks which will allow it to brown even more and give it fabulous flavor. Don’t forget to sear the sides of the meat and be sure to pay attention to the fat on the meat so that it gets nice and crispy. Once browned, transfer to a cutting board and allow it to sit for at least five minutes before carving.


Look at that beautiful edge to edge medium rare. You can’t get any better than this. This is the plate that I prepared for our dinner. It includes smashed baby potatoes and béarnaise sauce. We also had some bok choy lying around so I went ahead and sautéed that with garlic.

Fitness is coming back!

This morning started early.  Straight out of bed, I had my large coffee supplemented with about 2 inches of half and half.  I’m still following the high fat, high protein, lower carb, limited sugar, limited grain eating plan.  Last night for dinner,  I had roasted brussel sprouts, onions and bacon plus a hard boiled egg for dinner.  I stopped eating around 6:30 and by 7 am the following morning,  I was nicely fasted ie. no fats or sugars in my blood stream. The coffee and half and half was the only fuel source in my body.  I laced on a pair of minimalist training shoes because it’s good to go minimal once in a while to strengthen your feet.  These shoes are freaking awesome and I don’t know why I don’t wear them more often.  Wait,  I do know….  My feet and ankles are pretty weak and whenever I wear these shoes,  I go through a few days of stiffness and soreness before things start to feel better. I want to wear these at least once or twice a week for my shorter runs. Longer runs will continue in my regular old Brooks Glycerins which have better stability.

New Balance 101

New Balance 101

New Balance 101

I felt great today and had unlimited energy.  I think part of it had to do with a good night’s sleep the night before but I also think that the high fat diet is starting to take hold.  I honestly felt like I could go on for another few miles but work was calling and I had to call it a day.  The life of a sales rep is 24/7. Today’s run was mostly on the trail that encircles Mills College in Oakland.  It’s a beautiful and secure campus that’s smack dab in the middle of a fairly crappy neighborhood.

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After the run,  I had a hard boiled egg for the protein plus I made a kale smoothie with blueberries (great antioxidants), ginger (taste), coconut water (hydration), avocado (healthy fat) and chia seeds (good fats, protein, and fiber).  I’m going to try and do some weight sessions this evening if time permits (update- I didn’t have the time but it’s ok). I feel the fitness really starting to come on again and it feels so good to sweat!  This eating plan is a lot simpler to follow than I thought it would be.  I really haven’t had a craving for pasta or rice and I’ve been able to avoid all of the chips and sugary snacks / drinks that always seem to be in our kitchen.  In terms of weight loss,  I’m now down to about 193 and falling.  I did a few longer runs this past week (8-9 miles each) and they are really helping my endurance.  The key for me as usual is the heart rate monitor.  Others might poo-poo this sort of training but for me,  it really works.  Keeping your HR down by running slower and with good form is the way to go plus it scorches fat.  Less body fat = less weight = better running=more weight loss. >/p>

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