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re: My stab at Sous Vide tonight (Ribeye)
Posted on 9/23/24 at 12:25 pm to Will Cover
Posted on 9/23/24 at 12:25 pm to Will Cover
How hot was your pan when you seared the steak? A little hard to tell in a still photo, but not seeing a lot of action with the oil in the pan and the final crust seems a little light.
That said, it's still a good looking steak and gave me a nice craving.
I don't always sous vide my steaks, but it's the most foolproof method I've found, especially if you're dealing with a nice thick tomahawk or something.
That said, it's still a good looking steak and gave me a nice craving.
I don't always sous vide my steaks, but it's the most foolproof method I've found, especially if you're dealing with a nice thick tomahawk or something.
2
Posted on 9/23/24 at 12:31 pm to BhamTigah
quote:
Is this serious or a bad joke?
Terrible joke. Trying way too hard.
Posted on 9/23/24 at 12:32 pm to BhamTigah
quote:
especially if you're dealing with a nice thick tomahawk or something.
Try flap steak. Tell them to cut you the thickest part.
Posted on 9/23/24 at 12:55 pm to BhamTigah
quote:
How hot was your pan when you seared the steak? A little hard to tell in a still photo, but not seeing a lot of action with the oil in the pan and the final crust seems a little light.
It could have been hotter. I do like the suggestion that another poster made in this thread about flipping my steak every 30 seconds to get the desired color/crust as opposed to waiting 60 to 90 seconds.
I rubbed Avacado oil on my steak, as opposed to adding it to a hot pan, as I like to avoid the "splatter" that often happens.
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