[boatbums]

I Sous vide in my InstantPot. Turns out amazing ribeyes and tenderloin.

I understand that the sous vide method turns out perfectly cooked tender cuts of meat, but don't you miss the carmelization/Maillard reaction on the surfaces?

[Chipper]

You can sear the outside before or after you Sous vide the meat. I think before is the ideal. I’ve been using my torch after I Sous vide them, but only because I haven’t gotten a good cast iron pan yet.