Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.
this post was submitted on 17 Jun 2024
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Sounds great, but that doesn't look seared.
It seared better than expected. My biggest problem is that my dad thinks it dangerous to use the oven above 350° & the stove top above a 5 (out of 10).
Did the best I could with the customer’s request…
That's a nice looking cast iron pan you have.
I’m pretty sure that was grandma’s. If so, we had to have an intervention with her over that pan.
She’d become convinced she needed to lubricate it with lard every time it was used. Even when she cooked bacon in it.
“Grandma, please don’t kill grandpa by cooking pig fat in pig fat.”
Ha! That must be why it looks so beautiful now though. Lots of use, and lots of seasoning.
I just got a searzall, works great
Is that like a clothing iron for steaks or something? A steak toaster perhaps?
http://www.bookeranddax.com/searzall
Oh, a kitchen torch. We have one of those too, but we only use it for things like creme brulee.
It's my new goto for searing. The way it spreads the flame out is just great.
How long does it take to sear something like a steak?
Never really timed it. Not too long, couple minutes a side maybe? Last thing i seared was a 24 hour sous vide of a chuck roast. Could cut it with a fork. It took a little longer to sear based on the surface area.
That sounds delicious
Thanks for that! I didn’t have my torch at my dad’s place, but that’s a great idea.