SoCalWJS
is one Smokin' Farker
I thought I’d try to sear off a Sous Vide Ribeye in my Blackstone Pizza Oven tonight, but I have some questions. I tried a search, but didn’t find the info so I’m throwing it out to any & all who have given it a shot before.
1) Do you flip it at all, or does the bottom get a good sear from the CI while the top gets seared by the flame?
2) How hot do you get it?
3) How long do you preheat the CI?
4) Once the CI gets up to temp (?), do you pour in a bit of oil to help with the sear? If so, any danger of it catching fire?
5) If I wait for a full rotation to grab the CI with the oil in it and grab the handle to remove it to put the steak in, is that too long? (Flame up/fire)
Curious as to whether or not the fat will render and crisp well enough to enjoy....
I’m still thinking of getting a Beefer or Otto, but thought I’d try to get this technique down before I commit funds to something new.
1) Do you flip it at all, or does the bottom get a good sear from the CI while the top gets seared by the flame?
2) How hot do you get it?
3) How long do you preheat the CI?
4) Once the CI gets up to temp (?), do you pour in a bit of oil to help with the sear? If so, any danger of it catching fire?
5) If I wait for a full rotation to grab the CI with the oil in it and grab the handle to remove it to put the steak in, is that too long? (Flame up/fire)
Curious as to whether or not the fat will render and crisp well enough to enjoy....
I’m still thinking of getting a Beefer or Otto, but thought I’d try to get this technique down before I commit funds to something new.