We will have to give this a try.
Get an Anova sous vide stick, sous vide your steak in a seal-a-meal bag for a couple hours, then sear on cast iron. Works great!
What really impressed me was how nice thick and wonderful that crust turned out. BTW, incredibly EASY to make plus you will save $$$ over the store pizza.
What really impressed me was how nice thick and wonderful that crust turned out. BTW, incredibly EASY to make plus you will save $$$ over the store pizza.
I cooked some Filet Mignon on a cast iron skillet last week for the first time, that I’ll put up against the best Steak Houses in the world. Really. I know steak. I’ll only eat Filet or Ribeye, the occasional porterhouse which always seems not up to snuff. I’m better than most on the BBQ. What I had on the cast iron cannot be duplicated on the BBQ. Olive oil, high heat, sear 4 minutes, at 3 add herb butter, 2 garlic cloves and and rosemary sprigs. Turn steak over for another 4 continually basting steaks, sear the sides in the last 1.5 min. Put in preheated oven at 425 degrees for 7 min, with garlic &rosemary on top. Done. The perfect pink.
I bake biscuits, cornbread,, Dutch babies and make a few other things, like stove top pitas in my cast iron. A well seasoned pan is virtually non stick and the baked goods slide right out. Cooks evenly and consistently.
flr