/ck/ - Food & Cooking

>>8364392
Not the same steak, but cut from the same steer.

>>8364512
Usually that 20 min is good for sauce prep or whatever so it works out really well in my experience. Either that or I just make a drink for myself and chill in anticipation.

>>8364531
Significant amounts of free time and access to really good beef at really good prices are all it takes my man

>>8364542
I've managed to get it to the point where I have next to no gradient at all, and in terms of temp/juice gradient resting covers that. That said, my sous vide did arrive the day before I went on holiday so I am eagerly awaiting getting home to try a nice big one in it. My main concern is not having enough time to get the cremation-tier sear I like.

>>8364582
Butter has too low a smoke point to really get a good hot seat, without burning the milk proteins and leaving a taste more bitter than the democrat party in November 2016. Chuck that shit in halfway through for basting so it doesn't have time to burn.

>>8365381
My nigga. Don't forget dat texture breakdown inside too. It's all about the Maillard.

>>8360942
My sous-vide arrived the day I went on holiday so I can't wait to try it. I've never had any issues with pan searing since moving to cast iron, but I felt that my quest for the perfect steak meant trying every option. I've gotten pretty close in terms of a really even cook, but I want to see what difference sous-vide makes.