Dijon binder, made a rub of wild mushroom Maldon, black pepper, rosemary and ground mustard. 3:45 at 133, then quick sear over Blues Hog lump. First time sous vide lamb, certainly not the last – came out fantastic.
I debated searing in cast iron, but really glad I went charcoal. Next steak I'll try the same method.
And before 137 shows up, I am a proud card carrying 133 member.
by jaybea1980