Long time anova user, but only recently paid attention to this sub. I’ve always had bad sears with grey lines and no crust.
This time, six hour sous vide at 130° with no liquid in the bag (no butter no rosemary etc). Took out and ice bath for 7 minutes. Patted dry and hit with some seasoning salt.
Super hot cast iron sear with just canola oil. Best sear I’ve ever done. Thanks to the sub 🙏.
(I’m sure I screwed something up but it’s the best one yet)
by stsyfrett
6 Comments
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FOUL! No sliced pic.
What do you think was the variable that unlocked the sear for you this time?
7 minute ice bath took the internal down into the 90s, and when the sear was done internal was back into the 120s.
Without the ice bath (or a rest) you’d way overcook it.
Had one of these last night. Dried steak when out of bag and straight to sear. Over cooked it a bit on the sear. Will absolutely be trying the ice bath next time.
No money shot? Weak. Side note, that made in saucier may be the best pan ever made