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Prim filet…sous vide then CI seared.
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Prim filet…sous vide then CI seared.

Sous Vide for 2 hrs at 132 the seared in a ripping hot CI skillet.

by RegionRat531

27 Comments

  8. Outrageous_Ad4252

    That is real pretty! I SV regularly but that is art

  9. winger577

    Wow. That looks incredible. Did you use any oil or anything in the CI to give it that crust?

  11. Sea-Criticism3528

    Damn, looks fantastic!!!! Sous vide is def the way to go  

  13. attainwealthswiftly

    Heard flavour isn’t as good as a reverse sear, what’s your opinion?

  14. GPadrino

    Beautiful.

    Looks like it was a nice crispy dark crust. Love it

  15. ckm808

    This might be the best steak I’ve seen on here 👌

  18. Individual-Habit-438

    How does it work when you bring the temp to 132 and then sear it?

    Wouldn’t the temp end up in the 140s or higher than 132, at the least?

    Steak looks excellent but at a color I think of at 125 or so.

  19. Imarealdoctor064

    Love sous vide. Wondering how to get more smokeyness into it. Maybe a light indirect smoke before a raging sear

  22. SnooHesitations8403

    Well, that there is might pretty! Just couldn’t be more perfecterer. Ya got skills!

  23. ArcherBarcher31

    I could probably be talked into having a bite or two of that.

  24. RememberTheMaine1996

    That third pic has never made me want a steak more than right now. It’s all so beautiful

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