American wagyu reserve NY, 135 for 2 hours followed by avacado oil sear.
American wagyu reserve NY, 135 for 2 hours followed by avacado oil sear.
by MostlyH2O
9 Comments
LorthNeeda
It looks phenomenal. How was it?
_cr0001
Wow.
SnarkyIguana
Gorgeous! I’m doing a wagyu zabuton for our Christmas charcuterie. Couldn’t decide if I wanted to sous vide or not but you’ve convinced me!
Dizzy_Process_7690
Looks awesome! I also do my searing in avocado oil
Jaded_End_850
Final product photography isn’t great but hope it was good
pablofs
Approved!
ModsOverLord
Looks delicious
Pinapple_Juice
I have avo oil at home, but haven’t used it for searing a steak yet. Obviously it has a really high smoke point, which is one of its benefits… but I have also heard that if you want a really good crust on your steak, use butter.
So….. what gives the best sear in a steak? High smoke point or low??
9 Comments
It looks phenomenal. How was it?
Wow.
Gorgeous! I’m doing a wagyu zabuton for our Christmas charcuterie. Couldn’t decide if I wanted to sous vide or not but you’ve convinced me!
Looks awesome! I also do my searing in avocado oil
Final product photography isn’t great but hope it was good
Approved!
Looks delicious
I have avo oil at home, but haven’t used it for searing a steak yet.
Obviously it has a really high smoke point, which is one of its benefits… but I have also heard that if you want a really good crust on your steak, use butter.
So….. what gives the best sear in a steak? High smoke point or low??
Would