Sous Vide + cast iron.

Sous Vide to get the meat to the "perfect" internal temperature, then cast iron for a nice finish.

I don't eat much red meat anymore (not by choice) but on the few occasions I do, this gives me great results on a consistent basis.

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-Justin

91 560 SEC AMG - other dogs dd
01 Honda S2000 - dogs dd
07 MB ML320 CDI - dd
16 Lexus IS250 - wifes dd

it's automatic.