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Reply to "how to cook the perfect steak"
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[quote=Anonymous][quote=Anonymous]Season, sous vide for 3 hours, reverse sear in cast iron with a pat of butter on top. Seriously, it matches steak house steak, especially if you get good quality steak![/quote] Yes, indeed, although timing and temperature requirements vary with the thickness of the cut and the degree of desired doneness. Grilling, frying, and baking are far more challenging to get exactly right; sous vide allows for even, consistent cooking all the way through. It does need a final brief sear on both sides after cooking, mostly for the sake of appearance, and to add a small amount of "crust", if desired. Other methods often result in overcooked exterior layers and undercooked interiors. [/quote]
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