Fairly happy with the result on this fillet from using sous vide method, but still haven’t nailed down the sear.
This is the result of about 2 hours on 53 degree Celsius (about 127/128 F), a high heat skillet sear, drying off the steak with serviettes (even putting it in the fridge for a little), but it’s not as charred as I would have liked.
Without over cooking the steak on the skillet, what’s your advice on drying the outside post sous vide to get that perfect, charred sear?
by Virtual_Kangaroux