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Venison Steaks for Father’s Day (i.imgur.com)

submitted 5 months ago by [email protected] to c/foodporn

34 comments fedilink hide all child comments

Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.

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[–] [email protected] 2 points 5 months ago (2 children)

I just got a searzall, works great

[–] Anticorp 3 points 5 months ago (1 children)

Is that like a clothing iron for steaks or something? A steak toaster perhaps?

[–] [email protected] 3 points 5 months ago (1 children)

http://www.bookeranddax.com/searzall

[–] Anticorp 4 points 5 months ago (1 children)

Oh, a kitchen torch. We have one of those too, but we only use it for things like creme brulee.

[–] [email protected] 3 points 5 months ago (1 children)

It's my new goto for searing. The way it spreads the flame out is just great.

[–] Anticorp 2 points 5 months ago (1 children)

How long does it take to sear something like a steak?

[–] [email protected] 4 points 5 months ago (1 children)

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.

[–] Anticorp 2 points 5 months ago

That sounds delicious

[–] [email protected] 2 points 5 months ago

Thanks for that! I didn’t have my torch at my dad’s place, but that’s a great idea.