Steak, Cont.

Jen tried Alton Brown’s Pan-Seared Rib-Eye method of cooking steaks last night; it worked. It involved flipping the steak more than once then putting it in the oven. Goober passed along this Serious Eats piece in f(l)avor of flipping more than once just the other day. Having not yet gotten a good char after using the sous vide immersion machine, I’m wondering about the utility of steaks in a sous vide; I’ve used an Iwatani and then also a Searzall but it’s possible I’m not doing it right.

More to come, obviously.