I have never messed around with any other cooking techniques for high end steak cuts. Has anyone tried Sous Vide? What product would you recommend? Do you finish the steak on a hot skillet, flashing both sides?
Also have wondered how a ribeye would turn out in a cast skillet. Seems like top chefs are good at that technique.
Also have wondered how a ribeye would turn out in a cast skillet. Seems like top chefs are good at that technique.
