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Unless cooking a big bunch of steaks I don't do SV because the pan sear and low oven works great for me.
I sear in an unoiled steel pan that is blazing hot or a big steel flat top.30 sec per side maybe.
I find that steak has a different bite when cooked SV. Because there's no gradient in doneness there is not much sense of chew at MR temps eg 125. It tastes undone to me. So I will up the SV temp to 128 or so and it makes a difference.
SV tri tip done thusly
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Unless cooking a big bunch of steaks I don't do SV because the pan sear and low oven works great for me.
I sear in an unoiled steel pan that is blazing hot or a big steel flat top.30 sec per side maybe.
I find that steak has a different bite when cooked SV. Because there's no gradient in doneness there is not much sense of chew at MR temps eg 125. It tastes undone to me. So I will up the SV temp to 128 or so and it makes a difference.
