Last steak was not up to code. This one was cooked in a sous vide 50C for two hours. Than seared it on a grill for 2min on one side and 1min on the other. Let it sit for a few minutes.
Last steak was not up to code. This one was cooked in a sous vide 50C for two hours. Than seared it on a grill for 2min on one side and 1min on the other. Let it sit for a few minutes.
Dry brine, sear, then sous vide. If you absolutely have to have a crunchy crust, pat dry and sear again.
Dry brining is great and dries out the surface.
Cast iron, stovetop and finish in oven.
Twice the finished product and half the work.
The real truth is that for the most part, steaks turn out great as long as you season them and don’t over cook them. The cut of meat is going to do the heavy lifting.
If I have the time, I will do my method. But other methods produce fantastic steaks. And to be honest, I cook steaks so rarely, that I’m usually planning ahead for it. And I want them to be as good as possible, because it’s a treat. If I were cooking them more often, of probably do a reverse sear, or a grill.
Folks get really up in arms about cooking meat for some reason when you can do it in countless ways and achieve fantastic results. I don’t understand the dogma.
Cooking meat directly corresponds to how much of a man you are, so that’s the dogma.