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Old 11-02-2016, 08:35 AM   #28
BillATL
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Join Date: 08-04-16
Location: Atlanta, GA
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I've fully committed to sous vide with the current price of good steaks :-)

It's the same philosophy as a reverse sear but basically fool proof. Since the cooking temperature is the same as the finish temperature there's no guesswork with carryover. I toss the steaks in the sous vide dialed to the internal temp I want and let them sit for a couple hours (depends on thickness how long they need to go) but they can hold for several hours with no ill effect. Pull them out to sit at room temp while the grill comes up to nuclear and sear both sides.
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