Quote:
Originally Posted by dad911
sous vide, then seared.
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This is probably THE best way. The sous vide get the steak to the perfect spot, then the sear adds the maillard flavor (which is important).
I've never had anything sous vide, but I've read and heard a lot about it.
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Steve
'08 Boxster RS60 Spyder #0099/1960
- never named a car before, but this is Charlotte.
'88 targa
SOLD 2004 - gone but not forgotten