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.

  • justhach@lemmy.worldEnglish
    31·
    12 days ago

    Agreed. Thats why I like the reverse sear method of:

    • Salting the steaks
    • Rest them on a wire rack (preferablt in the fridge overnight, but at least an hour)
    • Cook it in the oven at a low temp until the thickest part is at ~120°F
    • Sear in a high heat cast iron pan a minute or two per side until you like the crust.

    The nice think about baking it vs sous-vide is that the oven dries out the surface for a reallt nice crust. You also dont need to buy a sous-vide setup and can use things you already have.

    The only downside to this method is that you dont get anything in the pan for a pan sauce (if thats what you’re into).