Cooked at 170 for an hour and then finished on the cast iron for 2 minutes on each side. We didn’t have brown mustard unfortunately but Dijon worked just fine.
Edit: the first photo is post sous vide. I didn’t capture the sear I got on it from the cast iron. The second photo is the finished product.
by masshole91
6 Comments
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I just did a cook but at 145 for 90 minutes, from frozen. Finished in cast iron with a bit of butter. Very tasty.
You need to get a grill/sear on those puppies.
Was the cast iron just sitting on the counter or…
I thought these were terrible bananas.
It was so nice of Micheal J fox to come over and spread the mustard for you.