Replying to Avatar VOLKER - Voice Of Logic Knowledge Experience & Responsibility

I regularly put my steak in a sous vide and then sear it briefly (after patting off the water) in either an 800C gas grill (summer) or on a ultra hot 🔥 cast iron skillet. Both gives great results.
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VOLKER - Voice Of Logic Knowledge Experience & Responsibility 1y ago

Doing just the skillet/grill thing gives a wider gamut of flavor (crispy outside -> raw center) vs sous vide, which is crispy->pink, but super tender.

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