Cooked sous vide for about an hour and a half at 137° gave them a quick ice bath, patted them dry, and seared them off in my cast iron skillet!
The sides are roasted brussel sprouts tossed with thai chili sauce, and a little basalmic glaze, and mashed potatoes filled with ground beef that i cooked with shallots, tomato paste, and garlic paste, then topped with mozzarella and broiled for a minute to get it brown.
by Crapablanka
5 Comments
Excellent! Sounds like a great meal.
What’s the green spots on the precooked steaks?
11/10 no notes. Though the potatoes sound like a meal unto themselves, I wouldn’t send it back
You picked nice looked steaks to start with and the sear is spot on.
I’m not trying to be critical, but I’m going to go out on a limb and guess you seared the one to the left first. When you add food to a pan, that can rapidly reduce the cooking temp of the surface area. Hence the guess why the sear on that one looks a lot better.
Let the pan heat up a little again, and put the next steak in a spot you didn’t place the first one on. Make sure there is some hot oil and butter (if you’re using it) when you sear on the second spot. Don’t let the butter burn. Tilting the pan and continually basting will help. Get a good sear first though.