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Sous Vide Oil for Searing
Posted on 7/18/17 at 1:14 pm
Posted on 7/18/17 at 1:14 pm
Very new to Sous Vide. Did some NY strips last night and seared them in a hot arse black iron skillet with peanut oil. Steak was awesome but I didn't have the char on the steak that I like. What oil do you guys use and are they're any tricks that I'm missing?
5
Posted on 7/18/17 at 1:18 pm to Scoobahdoo
Did you dry the steaks
Posted on 7/18/17 at 1:21 pm to Scoobahdoo
I usually use butter or olive oil.
Like Gyno said, you have to dry off the steaks first or they will just boil on the outside because of all the moisture in the bag.
I made that mistake once... steaks still tasted fine, but definitely not ideal crust.
Like Gyno said, you have to dry off the steaks first or they will just boil on the outside because of all the moisture in the bag.
I made that mistake once... steaks still tasted fine, but definitely not ideal crust.
Posted on 7/18/17 at 1:26 pm to Scoobahdoo
Posted on 7/18/17 at 4:20 pm to Scoobahdoo
I use butter after drying the steak. I only season at the end.
Posted on 7/20/17 at 10:26 am to Scoobahdoo
ditto what others have already said:
sous vide meat desired time/temp
pat dry
add S&P with mill
sear in grapeseed oil
then top with compound flavored butter (so easy to make)
sous vide meat desired time/temp
pat dry
add S&P with mill
sear in grapeseed oil
then top with compound flavored butter (so easy to make)
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