How should I prepare an excellent sauce from sous vide juices? Reading the other posts on this, I realize I should have coagulated the myoglobin and removed it before attempting to make a sauce with what's left over. Anyone have a good trick to do that simply?

The issue is that there really isn't much left over. Typically, from 2 prime strip steaks cooked at 130F for 2.5 hours, I'll get 4-5 tablespoons of juice, and that's with the myoglobin. (I also cook the steak with some olive oil.)

I sear the steaks with a good butane torch rather than a pan (primarily so my kitchen doesn't get smoke-filled), so there's no pan fond available.

What do you sous vide steak folks do for a good sauce?
Finely mince shallots, garlic and parsley (or whatever fresh herb you have on hand)
Mix into softened butter
Spoon butter mixture over hot steak
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