Finally nailed a steak

Something seems to always be a little less than perfect with my steaks. I either overcook them, have hard fat, or burn/undersear them. I think I finally got it tonight.

Sous vide haters beware.

I started off with basic choice ribeyes a little over an inch thick. I gave them a light coating of some homemade smoked pepper and sealed them up.



Into the water at 132. I think these went about 2 hours. My fiance got home late and I had shite to do, so time got a little away from me.



After the hot bath, I drained the water and gave them a cold bath for 10 minutes or so to bring the meat's temperature back down for the sear. They don't look too good out of the bag, but they get better.



Now to preheat the cast iron. I used my propane burner and the cast iron insert for my weber grill. It can get pretty hot. It got up to about 750 before I put the meat on. I don't recommend using your regular old skillet for this as it will quickly burn off your seasoning - I know from experience.



I seared them a minute per side on the dry skillet, plus I held them upright and seared the fat on the sides. I like the dry skillet versus an oiled skillet as I'm way above the smoke point and I've burned stuff in the past. The srea in the picture looks a little blacker than IRL.



I took them off and let them rest for 5-10 minutes while the potatoes finished.

Money shot of the sear with edge to edge pink:



It might be over/undercooked for some, or take too long for others, but I think the low and slow, followed by a cold bath, and then super hot skillet work really well together and produce a finished product that I enjoy.

I think I could improve on the sear a little bit and maybe get it more evenly spread.