If you're afraid of overcooking in a pan, I don't see any reason not to use SV; it's an easy way of ensuring that you achieve your preferred level of doneness. I haven't run across anyone saying that wagyu and SV don't mix and can't think of a reason (in principle) why someone would think there would be a problem.
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If you're afraid of overcooking in a pan, I don't see any reason not to use SV; it's an easy way of ensuring that you achieve your preferred level of doneness. I haven't run across anyone saying that wagyu and SV don't mix and can't think of a reason (in principle) why someone woulg think there would be a problem.
