Sous vide at 131 for 2 hours, with spg, then a hard sear in the cast iron. Worth the smoke alarm going off.
by thebeardedarkansan
5 Comments
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EvaTheE
I sometimes take SV steaks or proteins to my friends’ get togethers / birthday parties etc. and sear them just before serving (in my opinion most meats get to serving temperature with just sear and a short rest). The inside joke is that we are testing that the host has working smoke alarms.
ace260
my man u gotta let your steaks rest before cutting into them. if you dont finish it all in a few mins its gonna be dry as hell.
source: used to cut into my steaks hot off the grill for 20 years and thought the puddle of juice is normal.
Corycovers87
Fine looking plate, extra proper with the glass of bourbon neat. A man of culture.
Blammar
I’ve done charred asparagus spears (cut them to the part that snaps off, put in water for 30 minutes, dry them, one layer on cookie sheet with olive oil, kosher salt, fresh ground pepper, broil on high until tips are lightly charred), but broccoli I haven’t done that way. How did you prepare yours?
P.S. Damn that steak looks good. Was it tender? (Sirloin isn’t, usually.)
5 Comments
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I sometimes take SV steaks or proteins to my friends’ get togethers / birthday parties etc. and sear them just before serving (in my opinion most meats get to serving temperature with just sear and a short rest). The inside joke is that we are testing that the host has working smoke alarms.
my man u gotta let your steaks rest before cutting into them. if you dont finish it all in a few mins its gonna be dry as hell.
source: used to cut into my steaks hot off the grill for 20 years and thought the puddle of juice is normal.
Fine looking plate, extra proper with the glass of bourbon neat. A man of culture.
I’ve done charred asparagus spears (cut them to the part that snaps off, put in water for 30 minutes, dry them, one layer on cookie sheet with olive oil, kosher salt, fresh ground pepper, broil on high until tips are lightly charred), but broccoli I haven’t done that way. How did you prepare yours?
P.S. Damn that steak looks good. Was it tender? (Sirloin isn’t, usually.)