Took the steak out the fridge after an overnight dry brine in sea salt and figured why not use the roaring heat generated during the chimney light to sear the steak 1st. Surprisingly, it turned out pretty good.
by BoogieOogieDown
Took the steak out the fridge after an overnight dry brine in sea salt and figured why not use the roaring heat generated during the chimney light to sear the steak 1st. Surprisingly, it turned out pretty good.
by BoogieOogieDown
4 Comments
On my 10/10 steak I same sear way. Dry brine 24hrs, sous vide 2:30 hrs at 130, sear on the chimney with my cast iron insert that fits my Pro touch. It’s a chore and a lot of waiting but I do it from time to time.
Looks juicy af
This is a brilliant method.
Delicious looking 😋