The site said, we cook this steak "as we would all of our steaks on the BBQ or a hot cast iron pan." With that in mind, I'll reverse sear on the grill or start in the sous vide and finish on the grill/cast iron. Thanks again for the tip!
It's from Mishima Reserve. Would I do a simple reverse sear like I would a ribeye or strip? Or should I dunk it in the sous vide for much longer (24 hours) to achieve tenderness before finishing off on the grill?
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