OK, so I have a question for the TexAgs food board experts.
The other day we had a couple over and cooked sous vide carne asada with chimichurri sauce. It was amazing, however, a little cold. After the sous vide I seared it, about a minute each side, then let it rest, covered with foil, for a few minutes. I then sliced it against the grain and drizzled some of the chimichurri over it. By the time we ate it, it wasn't hot anymore.
So when you have some sort of steak dish that is served sliced, how do you keep it warm?
The other day we had a couple over and cooked sous vide carne asada with chimichurri sauce. It was amazing, however, a little cold. After the sous vide I seared it, about a minute each side, then let it rest, covered with foil, for a few minutes. I then sliced it against the grain and drizzled some of the chimichurri over it. By the time we ate it, it wasn't hot anymore.
So when you have some sort of steak dish that is served sliced, how do you keep it warm?