after pulling them out of the bag, pat dry with paper towels. reseason if you need to* Archived Message
Posted by Gene Parmesan on January 27, 2024, 10:43:40, in reply to "Sous vide steaks weekend - talk to me"
Previous Message Filet and ribeye. Will set water at 125 and leave for 2.5 hours. Salted and peppered ahead of time. Pull them and seat in a ripping hot pan with butter, garlic, and rosemary. What’s the policy on resting with this method? Any tips or tricks to think about?
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