Sous Vide to 130 then Seared on a Charcoal Grill 👩🍳
Benefits of Sous Vide Steak:
Precision Cooking:
The water bath cooks the steak to the exact desired temperature (e.g., medium rare at 130°F/54°C). No risk of overcooking.
Edge-to-Edge Doneness:
Unlike traditional methods, sous vide delivers consistent doneness throughout the steak, from edge to center, without the gradient of overcooked outer layers.
Tender and Juicy:
The controlled low-temperature environment helps retain juices, resulting in tender, moist meat.
Customization:
You can hold the steak at the target temperature for extended periods without affecting quality, allowing flexibility with timing.
Perfect Sear:
After sous vide, a quick high-heat sear in a hot skillet, on a grill, or with a torch develops a caramelized crust while maintaining the perfect interior.
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