Quote:
Originally Posted by Caymus
A reverse sear works well. Most of my steaks start by Sous Vide and finish in cast iron.
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Another vote for the sous vide method. My wife cooks the steaks to the required doneness (usually medium) then tosses them into a cast-iron pan that she gets smoking hot--no problem as we have one those six-burner gas stoves and it gets stuff REALLY hot--gets the outside of the steak a deep dark brown in no time at all. Results are excellent.