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| Topic | tips for not screwing up a steak? |
| badjay 04/06/23 1:16:36 PM #35: | Sous vide it then sear/reverse sear it. Sous vide to required doneness, then sear the outside to desired maillard reactionness (brownness/crunchiness). https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak I'm not a big fan of steaks, but when I sous vide them I'm always happy. Otherwise I just shred steak like steak ums and cook them in like a teriyaki sauce or bulgogi with it. --- [05:45:34] I bought an American L and it was like a tent ... Copied to Clipboard! |
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