DCDeac
Well-known member
- Joined
- Mar 20, 2011
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For sous vide folks, if it's cold or raining out I've landed on:
Max heat, drizzle of Safflower oil (very high smoke point) on a good cast iron that's been seriously pre-heated.
And while searing hit the exposed side and edges heavy with a SearZall - Blowtorch
Also, while steaks out of sous vide don't need to rest, in my opinion letting them sit and cool down a bit while completely drying them helps too prior to searing. You can sear a bit longer without cooking the steak much more because of the temp drop.
While this sounds like a PITA it's really not bad, and once your skillet is nice and seasoned the cleanup is just water and a paper towel wipe down. Finish with a hunk of butter and garlic/rosemary for a minute or so if you want.
Maybe a blisteringly hot green egg with some wood in it can be better (either for sear or for entire cook) but the consistency and how tender you can get tougher without overcooking them (flat irons or denvers come out like $50+ steaks) is tough to beat.
Max heat, drizzle of Safflower oil (very high smoke point) on a good cast iron that's been seriously pre-heated.
And while searing hit the exposed side and edges heavy with a SearZall - Blowtorch
Also, while steaks out of sous vide don't need to rest, in my opinion letting them sit and cool down a bit while completely drying them helps too prior to searing. You can sear a bit longer without cooking the steak much more because of the temp drop.
While this sounds like a PITA it's really not bad, and once your skillet is nice and seasoned the cleanup is just water and a paper towel wipe down. Finish with a hunk of butter and garlic/rosemary for a minute or so if you want.
Maybe a blisteringly hot green egg with some wood in it can be better (either for sear or for entire cook) but the consistency and how tender you can get tougher without overcooking them (flat irons or denvers come out like $50+ steaks) is tough to beat.