First timer, went for kocher salt and pepper in the bag for season. 54 degrees Celsius for 2 hours. Taken out of bag and pat dry followed by refrigerator for 15 mins before a sear on cast iron with some avocado oil & butter/garlic/thyme to finish/baste.
The steak is scotch fillet, Rib eye for you non Aussies.
Would love some suggestions to better my sous vide new addiction 😂
by steve3021
3 Comments
Kosher*
It looks great to me! If anything, I always try to enhance my sear while minimizing the graying around the edges.
Tell me about them taters!