In his article here https://amazingribs.com/more-techniq...et-killer-sear, Meathead talks about a chef who cooks his steaks in a vat of clarified butter at 120 degrees, and then sears over a super-hot grill with mesquite. I tried to emulate that a bit. I set my sous vide at 120 and let the steaks go for an hour. I dried them off and slathered them with ghee before searing on a super-hot griddle, which took them up to medium rare. My wife said these were one of her favorites.
Last edited by Charley Langer; February 29, 2020, 03:04 PM.
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