Quote:
Originally Posted by chemgear
You guys are all using a sous vide to start and sear after right? #### is amazing and couldn't ever go back.
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Nah, when I do steaks that are thinner cuts it’s pan fry exclusively, the time between searing and cooking should be close to 0 (only for thin cuts).
Doing a thick tomahawk steak they go on my smoker at the lowest setting (160 ish) for an hour or so, in the oven at 225 until internal temp hits 115 and then seared and pulled at 130-135. Lots of butter, thyme, rosemary and garlic while in the oven. Olive oil for the sear.