I got some venison steaks cooking in the new sous vide and I need specifics on how some of you sear the meat. can I do it just as well on a gas grill or does it need to be in a very hot pan on the stove?
I prefer in a cast iron pan on the stove…keeps the juices in. I like to oil brush the pan and salt/pepper the meat pre-sear. Add a light brush of butter for a little more crust
Pics please!
I prefer in a cast iron pan on the stove…keeps the juices in. I like to oil brush the pan and salt/pepper the meat pre-sear. Add a light brush of butter for a little more crust
Pics please!
You don’t have a problem with the butter burning in a searing hot pan?
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