Hello home cooks,
I recently cooked myself a Kobe rib-eye seasoned with salt a little fresh ground black pepper, sous-vide @130F for a little over 2 hours and then finished it under the broiler on each side quickly. The meat, as you can imagine, was like eating butter. I served this with some roasted cipollini onions and roasted young garlic, both of which were entirely unnecessary.
I'm normally of the opinion that something as delectable as this should be served simple, just as. I was wondering, however, given the richness, do you have ideas on a simple sauce that might complement the meat well enough? I was thinking a soy-based reduction might go well, but I haven't tried one yet.