How’d I do? First time using sous vide, a blow torch and doing this butter basting technique. I was shooting for medium rare and I think it’s a little over. Thoughts?
by sirrealizt
4 Comments
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Dralthi-san
One of us!
bomerr
i don’t like that. i would reverse sear in the oven then sear on the grill. save the butter and herbs for your bread.
Relative_Year4968
I found that when using a flamethrower, putting the steak on a griddle or pan isn’t the best idea.
The flamethrower heats up the pan enough to gradually continue overcooking the steak.
Get the steak on a rack or grid above the surface.
Edit: never mind. You’re also basting the steak. I think that’s totally unnecessary here (see Chris Young’s video on basting), but my advice above doesn’t apply. (That is a ton of cooking after the sous vide, by the way.)
4 Comments
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One of us!
i don’t like that. i would reverse sear in the oven then sear on the grill. save the butter and herbs for your bread.
I found that when using a flamethrower, putting the steak on a griddle or pan isn’t the best idea.
The flamethrower heats up the pan enough to gradually continue overcooking the steak.
Get the steak on a rack or grid above the surface.
Edit: never mind. You’re also basting the steak. I think that’s totally unnecessary here (see Chris Young’s video on basting), but my advice above doesn’t apply. (That is a ton of cooking after the sous vide, by the way.)