4 ms·
If you want the perfect edge to edge doneness of sous vide, but you also want an amazing crust then I have an another approach for you. You sear both sides for
by Negitivefrags 6y ago
If you want the perfect edge to edge doneness of sous vide, but you also want an amazing crust then I have an another approach for you.
You sear both sides for 30-45 seconds and then let the steak rest for about 2 minutes, and then repeat until you reach the internal temp you want. Usually about 3 or 4 times for a reasonably thick steak.
I can highly recommend this method and it's also good for cooking large numbers of steaks because you can do 2 or even 3 batches at the same time with the same cast iron pan.
- julesallen 6y agoThat's very interesting. Do you tent it as it rests?
- Negitivefrags 6y agoNo, but I would recommend resting on a rack rather than a plate if you want the get the best possible crust. It doesn't make a super huge difference, but the side sitting on the plate will get wet as juices come out which impedes browning slightly in the next sear until they evaporate off. Just make sure to save those juices that drip down for your pan sauce if you are making one!
- julesallen 6y agoAwesome! Thanks v. much.