Quote:
Originally Posted by tbomachines
torches blow exhaust fumes into the sear. I'd rather a coal (acknowledging fumes, but they're great) or a really hot pan/griddle sear and rest.
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Good point. I always put my cast iron skillet in the oven at 500*F for half a hour before I cook the steak, so it gets super hot and sear the steak for 3 minutes on each side. If I Sous-vide, maybe a minute on each side is enough to get a similar result.
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1979 Black on Black, 300CD (sold), 1990 Black 300SE, Silver 1989 Volvo 780, 1988 300CE (vanished by the hands of a girlfriend), 1992 300CE (Rescue).
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