Started about 2 months ago now. Tried it on filet mignon I got from Sam’s Club. Did 131F for 2 hours, no bath or fridge time. Took it out of the sous vide, patted dry then seared on a cast iron skillet.
Really like how it turned out but is there something I could have done better? Also, my whole house gets crazy smokey when I’m searing. Is there something I’m doing wrong?
by vantooren
4 Comments
Looks great. I’d be all about that steak any night of the week.
Not much you can do about the sear. I have the fan on, the windows open, and the vent on and it still gets smokey.
Damn that looks good
What oil you using?
Make sure you’re using a high temp oil like avocado or grapeseed. Canola or olive will burn too quickly.
Don’t put the butter on too early