DC300
DC300 Have you tried the "reverse searing"
johnnydoom
I have not....
When not using Sous Vide, I typically will pan sear first at a very high heat in a cast frying pan for say 2 minutes then flip and place in a 425-450 degree oven for 7-8 minutes ( depending on the thickness) then remove to a warm plate , tent with foil and let it sit 5 minutes.
I did a large 1.25 inch thick beef tenderloin steak this way last night and it turned out perfectly medium - rare.
IMO, Sous vide process offers two big advantages ...
- You get a perfectly even cooked piece of meat
- it will tenderize ....flank steak comes out melt in your mouth
I will do Striploins with garlic and rosemary via sous vide but dont typically use it for tender cuts like Tenderloin or rib eye.
of course the sous vide method makes incredible chicken, fish, veggies....pretty much anything