I achieved better flavour today on our tenderloins. I seasoned the steaks in the morning, and let them dry out a bit in the fridge for about 6 hours (flipping them every couple hours, letting the surface dry out for a better sear), then bagged and sous-vided, followed by a short sear in a cast iron pan. They were very tasty but still not quite as good as a real charcoal grilled steak.
When you see the kinds of results that Corsi posted above its hard to argue with that, he demonstrates perfectly cooked steak. I wouldn't be able to get that result on a grill but the consistency of the meat comes at the price of char flavour, in part.
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