So I cook quite a bit, but I’ve never really seared meat and made a pan sauce before so would love some guidance.
I don’t really have a recipe to go by, but a lot of things I’ve found are pretty much gochujang, salt, soy sauce, sugar, garlic. If anyone has a solid recipe to share, will take it!
I plan to do 3 hours at 137 degrees, and then sear. They’re about 1” steaks.
I’m wondering if I can still pan sear the steaks without having it burn (bc of the gochujang and sugar)? How long do I do this for and on what heat
Also, CAn I make a pan sauce with whatever is left in the bag? Would love some advice on how to do this.
by afterglow88
2 Comments
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I would pan sear those before you marinate and sousvide.
Questionable meat from morrisons..