Pan frying a steak like a pro, a guide for the discerning 'tist.
(media.weekendgunnit.win)
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I have to agree, my favorite cut is sirloin. In the winter I usually sous vide it at 125 for 3 hours, then grab a stick of butter in the cast iron until she almost burning then pad her dry and fry the fuck out of her until she is black like my hellcat then slice and serve. No need to rest when cooking with the sous vide
Lol it's funny you mention sous vide. A friend of mine just got a fancy one and raves about it.
I admit i am entrigued.
Lets put it this way, whenever I buy meat I take the time to season it and vacuum seal it with butter. Then I freeze it. Lets say I want to do a good roast, in the morning before work, I get my pot out and fill with water and put the frozen roast in the pan. At around noon I start the sous vide with my phone, when I get home at 7, I take out the roast, save the juice as a dip and pad it dry and sear on the stove. So easy and so good, it cant be over cooked