My best sear to date
This steak was dry brined for 24 hours and sous vide for 4 at 135°. I have never developed such an even crust and it’s thanks to my wonderful lodge 10inch that I sanded smooth
This steak was dry brined for 24 hours and sous vide for 4 at 135°. I have never developed such an even crust and it’s thanks to my wonderful lodge 10inch that I sanded smooth