/ck/ - Food & Cooking

Finally, a fellow enlightened. I've been saying this for years OP. If browned beef is so tasty and rare beef is so tender, simply portion off some of the beef for extreme browning and reserve the rest for gentler heat.

I am once again advocating for the constructed steak. Sous vide fillet wrapped in thin slices of fully fried rib eye.

Sous vide a fillet, slice a rib eye in half and fry it, meat glue them together to create the perfect steak.

>>12480873
Personally I sous vide filet mignon, deep fry slices of rib eye in tallow, then sandwich it all together with meat glue. The impossible steak.

The idea behind the perfect steak sear is to get a really well browned crust, with lots of taste from the fat and any added butter, but without letting any of the medium rare inside overcook, right? So hear me out here, why not get a lean steak like filet mignon, sous vide it, then slice a richer steak like ribeye in half, deep fry it in tallow and clarified butter, then sandwich the whole thing together, making a franken steak, greater than the sum of its parts?