Quote:
Originally Posted by ohioshooter
I’ve been bragging about the Prime Grade Strip Steaks I bought at Sam’s. Until recently I’ve been frying them on my griddle. I recently dugout my Sous Vide and tried that. WOW, once you figure out the temp and time you want, they are fantastic. Two minutes in cast iron to brown and you’re ready for a treat.
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Have used commercial sous vide over 10 years. We pick up our quarter beef, season, and vacuum before freezing.
Our steak can be seared on our cast iron griddle, but a culinary torch adds a whole different crust, in 30 seconds and zero cleanup. I do sear on oval cast iron individual platter that sits on a wooden rack, similar to fajita pans. Or place cast iron in 400 degree oven place steak on pan, flip one minute then 2 minutes for great sear, remove to serve