Quote:
Originally Posted by Buzz
I tried doing a reverse sear on a butthole steak, came out more medium than medium rare. I like the method, just didn't adjust enough for the thinner cut of steak.
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I got a chub pack of pork steaks reduced at Sams.
Been doing the WT sous vide I have set up.
I use a rice cooker. I have to pay attention for the initial warm up, but if I set it at 135 on the probe thermometer, then immediately turn it off, I can wrap a dish towel around the top to stop heat from escaping and it will sit on 'warm' at 138 all the livelong day. Twice last week, I sous vided overnight, and it was 138 at night when I went to bed and 138 when I went back to sear it for lunch.
Very economical and low-maintenance.
Hot water in,
Cooker power on.
Frozen sealed steak in.
Hit 135 on the thermometer.
Cover with a towel, and
GO TO SLEEP.