Got some great FRESH steaks and ORGANIC SEASONINGS at the local Farmers Market. Seasoned the steak with the GOURMET ALL-PURPOSE SEASONING SALT, sous vide at 122 degrees for 2.5 hours, patted dry and rubbed with oil, then seared in a hot cast iron pan, and topped it with the ULTIMATE STEAK BUTTER. Baked potato was topped with GARLIC & HERB STEAK BUTTER.
You know when food is just so delicious that you can’t stop eating it?
xof2926
Why does sous vide meat never have an actual crust on it?
Edit: it’s a serious question, please don’t downvote me. The crust I see on a steak off the grill or cast iron looks way more developed than anything I ever see come out of a sous vide, even when they say they sear it. What gives?
Substantial_Steak723
That shitty camera filter over saturates the crap out of the pic, may as well have dyed your meat!
Stren509
My experience with fresh local grass fed beef was lean tasteless overpriced meat. Great for a diet but otherwise a waste. Hope your experience was better
4 Comments
Got some great FRESH steaks and ORGANIC SEASONINGS at the local Farmers Market. Seasoned the steak with the GOURMET ALL-PURPOSE SEASONING SALT, sous vide at 122 degrees for 2.5 hours, patted dry and rubbed with oil, then seared in a hot cast iron pan, and topped it with the ULTIMATE STEAK BUTTER. Baked potato was topped with GARLIC & HERB STEAK BUTTER.
You know when food is just so delicious that you can’t stop eating it?
Why does sous vide meat never have an actual crust on it?
Edit: it’s a serious question, please don’t downvote me. The crust I see on a steak off the grill or cast iron looks way more developed than anything I ever see come out of a sous vide, even when they say they sear it. What gives?
That shitty camera filter over saturates the crap out of the pic, may as well have dyed your meat!
My experience with fresh local grass fed beef was lean tasteless overpriced meat. Great for a diet but otherwise a waste. Hope your experience was better