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Eat Steak

2015-07-25 18:58:22

2" top sirloin steak, kept sous-vide at 46C (116F) for 6 hours with Cajun spices and butter.

(I use an Anova Precision Cooker, which I use with an Instapot 5-in-1 pressure cooker, since that's far better thermal insulation than a clear plastic water bath)

Browned on a well-seasoned smoking hot cast iron skillet with the tiniest amount of oil to make sure there's a good heat transfer, browned for about a minute and a half on each side (really, 40 seconds would have been sufficient, the extra time made this rare, rather than blue, and I'd have liked it blue).

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