Quote:
Originally Posted by DJ's left nut
Did the same (130 for 4 hours) and found a favorite way to finish them - I put the cast iron skillet on the grill.
It's the best of both worlds that way. You get that great surface contact that creates an outstanding crust but you also get the skillet rocket hot that way and avoid that massive smoke-off that you get in your house. You also get a little of that charcoal flavor that you wouldn't normally get from a cast iron.
I think that's how I'll finish all my sous vide steaks from now on. It was perfect.
|
I actually put it on the side burner on my grill for that very reason.