UPDATE: Using the dishwasher as a sous vide for the steak worked quite well! After one and a half runs (dishwasher gets up to around 170° I think), the steak came up to 115°F internal and I let it rest for 5 minutes before searing.
Since it was sous vide in butter the added moisture prevented it from developing an even crust from the sear. However the trade off was a super rich, flavourful steak infused with garlic & thyme.
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by thatben
2 Comments
Wait. When did this become a jerk sub?
Stop.