Quote:
Originally Posted by BIC_BAWS
Idk what a verde is. But sous vide for 2.5hrs at 133°F then torch
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When I souv vide steak/roasts, I finish it on my cast iron using the bbq to heat the pan up (make sure the pan is ultra hot). For a better crust use either a butter/high temp oil combo (oil prevents the butter from burning to fast or slather a good quality mayo on both sides of the beef. Just remember to pat dry the steak before searing otherwise it won't sear properly