Quote:
Originally Posted by Fire Me Boy!
I'm good with rare beef on a prime cut like this, assuming we're not talking "blue," but the wife won't do rare. Sous vide really shines on the long cooks with cheap cuts, but equally useful for perfectly cooking large pieces of meat that would otherwise be pretty difficult to get perfect.
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I'd still do the hot-as-hell cast iron pan with rosemary (sear the edges, then 3.25 minutes each side), then the 500-degree oven for 5 minutes.
And that's because I still don't have the Sous vide gear.