3:30 @ 137 from frozen. Finished in pan and butter basted.
3:30 @ 137 from frozen. Finished in pan and butter basted.
by _joshhhhhhh
11 Comments
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socopopes
Lovely
interstat
137 gang!!!
zaviamorpheus
Steak cake! My favorite!
mattmag21
God damn, son, I literally raised my eyebrows
CALI619E
Perfect!
lorraineg57
Looks wonderful! What would that be considered as far as doneness?
Rider22_22
Looks great
psufb
Would you mind sharing the steps for the sear and butter baste?
AZ_85016
That is how I have done mine. However recently moved to a place I can have a grill outdoors—been searing on grill past few cooks. What I did not realize is, a SV steak simply needs the sear…..ok follow me….doesnt need High Heat. So, Searing a SV steak on gas grill—preheat grill to 400 degrees. One, maybe Two minutes per edge will get the Mallard effect without over cooking. If find are overcooking, set your SV few to five degrees lower so can absorb heat from the sear land at that perfect temp.
ff005
Why from Frozen? Doesn’t it just thaw, then cook for the same time once bath reaches set temperature?
11 Comments
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Lovely
137 gang!!!
Steak cake! My favorite!
God damn, son, I literally raised my eyebrows
Perfect!
Looks wonderful! What would that be considered as far as doneness?
Looks great
Would you mind sharing the steps for the sear and butter baste?
That is how I have done mine. However recently moved to a place I can have a grill outdoors—been searing on grill past few cooks. What I did not realize is, a SV steak simply needs the sear…..ok follow me….doesnt need High Heat. So, Searing a SV steak on gas grill—preheat grill to 400 degrees. One, maybe Two minutes per edge will get the Mallard effect without over cooking.
If find are overcooking, set your SV few to five degrees lower so can absorb heat from the sear land at that perfect temp.
Why from Frozen? Doesn’t it just thaw, then cook for the same time once bath reaches set temperature?