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Started By
Message
re: No reverse sear No green egg just cooked in a pan
Posted on 6/22/16 at 9:15 am to Martini
Posted on 6/22/16 at 9:15 am to Martini
quote:
But the picture screams "power broker."
Power brokers know better than to drink champagne with steak.
....and they don't eat their surf and turf on Target brand plates.
0
Posted on 6/22/16 at 11:11 am to Martini
It was free so I don't give a shite 
That dinner was Valentine's Day. Not a normal night.
That dinner was Valentine's Day. Not a normal night.
This post was edited on 6/22/16 at 11:11 am
Posted on 6/22/16 at 11:12 am to Salmon
Cheese? Where is cheese?
Posted on 6/22/16 at 11:15 am to TH03
looks like shredded melted cheese on top of that lobster
Posted on 6/22/16 at 11:16 am to Salmon
Well it isn't. Why would I put cheese on lobster?
Posted on 6/22/16 at 11:16 am to TH03
quote:
Well it isn't
what is it...?
quote:
Why would I put cheese on lobster?
I have no idea
Posted on 6/22/16 at 11:19 am to Salmon
Uh it's lobster tail. It's got a compound butter I made melted on top, but nothing else.
Posted on 6/22/16 at 11:23 am to TH03
quote:
Uh it's lobster tail
quote:
It's got a compound butter I made melted on top, but nothing else.
cool...looked like cheese, I was wrong
next time when you finish that steak in a pan, move it around to get a better crust
Posted on 6/22/16 at 11:27 am to Salmon
Both the OP's and TH03's food looks absolutely delicious. 
Posted on 6/22/16 at 11:29 am to TH03
Hardened butter on top of lobster?
Posted on 6/22/16 at 11:29 am to TH03
What's with the cheese on lobster tail?
Posted on 6/22/16 at 11:53 am to Janky
quote:
Sous vide and reverse sear makes a better looking finished product
I've had that, tasted like a steak. I don't care how it looks, I care how it taste.
Posted on 6/22/16 at 12:06 pm to Martini
quote:
If you had a bite of each pictured while blindfolded I'd be willing to bet you could not tell the difference.
You are probably correct here, but you're missing out on one thing that makes sous vide superior to the op's method.
Cooking multiple steaks to different internal temps and the ability to hold them there until you are ready to sear.
Like if you were waiting for that Bottle of Dom to be perfectly chilled or if one of your guest is a bit late or if you're in a pissing contest of the FDB about how to properly cook a steak.
Other than that, blindfolded and rendered deaf, you couldn't taste the difference between the two methods.
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