Quote:
Originally Posted by Mikeod
Yup. Sous vide. Finish steaks in a red hot cast iron skillet. I did a bone-in prime rib for Christmas that way, but finished it on the grill at 500 degrees. Yum.
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Best way to get any beef from ground to strip a perfect rare to however you like it. Either use a torch, or cast iron to get that perfect crust. Any protein will come out perfect, as well as eggs Benedict for 20. High end restaurants have been using SousVide for years, before it became affordable for the public