2" thick, 3.5lb Prime aged porterhouse
Dry brined and vacuum packed the night before. 2.5 Hours in the bath at 130deg immediately followed by the "cold grate" technique on the Slow 'N Sear. I tried the cold grate in order to avoid excessive flareups that have plagued my inferno searing in the past. There were no flareups this time but I didn't get the level of browning I was hoping for. In the end I finished with a propane torch. Results were excellent but it the steak got slightly above medium rare during the searing process.
In the end it fed 4 adults and 2 young children.
Sealed Up:
Bathing:
Searing:
Finished:
Sliced:
Dry brined and vacuum packed the night before. 2.5 Hours in the bath at 130deg immediately followed by the "cold grate" technique on the Slow 'N Sear. I tried the cold grate in order to avoid excessive flareups that have plagued my inferno searing in the past. There were no flareups this time but I didn't get the level of browning I was hoping for. In the end I finished with a propane torch. Results were excellent but it the steak got slightly above medium rare during the searing process.
In the end it fed 4 adults and 2 young children.
Sealed Up:
Bathing:
Searing:
Finished:
Sliced:
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