The best Steak I Ever Had
This particular steak was a 1-1/2” thick rib eye steak. It was cut into two pieces of 6 oz. for my wife and 10 oz. for me. The size isn't that important – the procedure is. This cooking session w...
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I have been cooking my steaks and chops using the sous vide method for a year or so now. Totally awesome. Season your meat, Vacuum seal the meat and set the water temp to 125 or whatever your preference is. Leave it in an hour or two. Three for a tough cut like Top Sirloin which comes out fork tender.
Every molecule is at the perfect temp. They need a sear when they come out. I have been getting a cast iron skillet 500 degrees or so then sear each side for a minute in butter and EVOO.
I got a pro model Butane torch for Christmas so will experiment with that.
Yesterday I did two 2" thick pork chops for 3 hours at 145 that were so tender and juicy.
Every molecule is at the perfect temp. They need a sear when they come out. I have been getting a cast iron skillet 500 degrees or so then sear each side for a minute in butter and EVOO.
I got a pro model Butane torch for Christmas so will experiment with that.
Yesterday I did two 2" thick pork chops for 3 hours at 145 that were so tender and juicy.
