Sous vide for steak is overrated, I finally went back to the pan

I ran a busy line in Nashville for 5 years and watched everyone jump on the sous vide train. Tried it myself for 3 straight weeks with ribeyes and strips, got that perfect edge to edge pink every time. But you know what? The crust was always weak, no matter how hard I seared after. A cast iron skillet with a high smoke point oil gives me a better crust in half the time, and I don't need a plastic bag and a water bath cluttering my station. Anyone else ditch the immersion circulator for the old school sear and never looked back?

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veraj5318d ago

Well shoot, that's how everything goes these days, folks buying gadgets to fix what ain't broke.