Went with salt, pepper, garlic granules. Sous vide 58°C / 137°F for 1hr 10 mins. Cast iron surface temp at 270°C / 518°F — edges first, then flat sides flipping every 30 seconds for 3 minutes. Rested 5 minutes.
thisbeit1114
Looks great my friend! How did you do those chimichurri wedges though?
IDoNotHide
Damn that looks good
Kontrafantastisk
I prefer black and blue, but damn you got to led rare with almost zero grey band. Well done!
5 Comments
Went with salt, pepper, garlic granules. Sous vide 58°C / 137°F for 1hr 10 mins. Cast iron surface temp at 270°C / 518°F — edges first, then flat sides flipping every 30 seconds for 3 minutes. Rested 5 minutes.
Looks great my friend! How did you do those chimichurri wedges though?
Damn that looks good
I prefer black and blue, but damn you got to led rare with almost zero grey band. Well done!
They have Costco in the UK?