- 6 hour salt brine (forgot till day of lol)
- 1.75 hours @ 128F sous vide
- Patted dry heavily with paper towel
- Fridge for 5 minutes
- Patted dry one more time
- Pre-heated cast iron with a bit of algae oil
- Seared for 60 seconds on one side of pan with cast iron burger weight and flipped to other side of pan for another 60 seconds
- Cowboy butter bonus
Really looking to get that better crust and minimize banding.
by StonerTech
10 Comments
Total failure, I’ll help dispose of the evidence
Looks nice. Flip every 30 seconds to reduce grey band is my only tip
Looks good and a real sauce!!
Is this butter?
YAHTZEE!!
Maybe let it rest a bit longer before cutting, looking at the water on the plate.
Id pay good money for that
NY strip?
Smash!!!
if you want a better crust, as other users have suggested, flip more often and maybe for longer. I’d also suggest that maybe you set the sous vide lower than 128 to account for the longer pan sear if you’re worried about it going over temp when working on the crust.