Yesterday I made surf & turf at home with sous vide for the first time and it turned out really well. I used lobster and a ribeye that I ordered online from Maine Lobster Now (they also have a steak section, not just seafood).
I cooked the steak classic style, 132°F for about 2 hours, then gave it a cast iron sear. The lobster I cooked separately at a lower temperature and finished with garlic butter.
I honestly didn't expect to get something at home that feels close to a restaurant dish, but sous vide really brings out the best in both ingredients.
What pairing have you found works best when doing surf & turf with sous vide? Shrimp, lobster, scallops? Or do you stick to just a simple steak?
by Advanced_Ask_2053
Dining and Cooking