Quote:
Originally Posted by cooper barrett
did you dry if off well before blackening it?
I like a harder sear and put mine in freezer for less than 5 minutes and throw it into hot coals and then rest a few minutes in foil before slicing/ serving...
Go ahead, Laugh but my sous vide steak is seared hard, it's not over cooked. quite the opposite it's blood red except for the outside edges,
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Shit I didn’t!!! I remember reading that too.