Quote:
Originally Posted by lewdog
Medium Rare. I have cooked 2 steaks at 135 and then finished 1 minute each side in a very hot cast iron.
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Okay.
So I like to over-complicate stuff when I cook, so I'm going to try to simplify this so you don't think I'm crazy.
For MR, I sous vide my steaks at 128 degrees for 2.5-3 hours.
Then take out of bags, pat dry, sprinkle a pinch of seasoning on either side, and finish in a very lightly oiled blazing hot pan, about two minutes per side. If they don't reach the desired char by then, I hit them with the torch.
The real trick besides getting the steaks as dry as possible, is to get that pan as hot as humanly possible. One trick I use is to put the cast iron pan in the oven and set the thing to broil, leave it in there for at least 20 minutes. Then take out, put on stovetop at max heat, oil, put steaks in, blah blah blah.
This would work much better on a charcoal grill, since a big pile of coals gets a lot hotter than your stovetop or your oven. But the above does work just fine, it's just more stuff to do.
Note: "very lightly oiled" is pour 1 tbs of olive oil in pan and then take a piece of PT and wipe around the pan. You want the pan to look wet, you don't want to actually see oil rolling around the pan.