Try avo oil or something high heat instead. Butter usually doesn’t work . Also pat it dry 2x more than you already are . Press the steak down into the pan w/ spatula
Next time skip the butter and use oil for getting the crust, and pre-heat it a lot. I will also add herbs and garlic in the bag while cooking SV, then remove them for the post sear so they don’t burn. You can also put another small pan or some kind of weight on top of the steak while searing to ensure the best contact with the pan, or press down on it with a spatula or tongs.
I was a little handcuffed on what went in the bag before hand, my mom provided the bagged steaks. Although, I've heard garlic is a no beuno situation in the bag!
I will try getting some more contact and switching my fat next time! Thanks for your advice!
If you want to the butter and thyme finish, here's what I do. I try to get the sous vide done hours before then ice bath in the fridge, or just fridge at times. Cast iron pan ripping hot, light layer of avocado oil and sear each side for maybe a minute or two if I've been too lazy to let the pan properly heat. Turn burner down and remove pan from the burner while it cools down and throw in the butter and thyme. Baste, baste, baste, flip and continue. Sometimes I never even return the pan to the burner, sometimes I do depending on how long I want to baste, and how long I had them in the fridge for. You don't need to bring the steaks back up to your sous vide temp as they have already been cooked, you just need to bring them up to whatever temp you want to eat them at.
Pat dry more. Grapeseed oil. (Highest heat) Slightly higher heat Flip steak every 10 seconds onto a new spot
https://preview.redd.it/nq25ymi7j0ad1.jpeg?width=3024&format=pjpg&auto=webp&s=f0fd5ab675344f880b9f9636661db2ce319a1b70
Eg
A lot of good advice here but I think this thread is missing comment that points out some facts for you.
You can’t get the same crust with sousvide that you’d get with traditional methods.
Yeah, you need the meat to be dry and pan to be hot. But you also need time to develop deep crust. If you’ve already cooked the meat to perfection then you don’t have that time unless you’re ok with overcooking the meat. Period.
I love sousvide steaks. I’ve had them for breakfast for 6 months now. Extremely convenient. But they don’t beat perfectly executed reverse sear. It’s just that it’s deem hard to always nail that reverse sear and deem hard to ever f up sousvide steak.
So, first thing, dry the steak. One good way is to leave the sousvided steaks on a small rack in the fridge, uncovered for overnight before cooking. I'd then hit it with the highest heat you can. For me, that's a gas torch. Works well, although fatty cuts do well in the hottest oven you can find, the fats crisps perfectly.
Pan sear is very smokey, so depends if you've the chance to do that.
As everyone else said, lightly blot your steak dry. Personally, though, I prefer to torch sear. Usually a weed burner outside on a grill rack. It gets much hotter than a pan can get.
Your steak looks great.
And any more aggressive searing will involve much higher temps than you want to do indoors..., like a grill or a CI griddle on your grill, and beef tallow instead of oil.
I pull mine from the bag, wipe dry and put it in the freezer for a bit. The cold dry air really dries off the steak. I use oil because I could never get butter to work. SCREAMING hot pan, or I put it over a nice HOT wood charcoal fire, or I fire up the pizza oven. I like the flavor of the wood/charcoal so that's my favorite method. Looks delicious by the way!
Try avo oil or something high heat instead. Butter usually doesn’t work . Also pat it dry 2x more than you already are . Press the steak down into the pan w/ spatula
I will try these suggestions next time! Thank you!
I cook to 133. Then use some oil and put a bacon weight on top. I like my food hot so I don't ice bath. Once I flip I add butter and baste.
I use a side plate instead of a spatula.
Next time skip the butter and use oil for getting the crust, and pre-heat it a lot. I will also add herbs and garlic in the bag while cooking SV, then remove them for the post sear so they don’t burn. You can also put another small pan or some kind of weight on top of the steak while searing to ensure the best contact with the pan, or press down on it with a spatula or tongs.
I was a little handcuffed on what went in the bag before hand, my mom provided the bagged steaks. Although, I've heard garlic is a no beuno situation in the bag! I will try getting some more contact and switching my fat next time! Thanks for your advice!
If you want to the butter and thyme finish, here's what I do. I try to get the sous vide done hours before then ice bath in the fridge, or just fridge at times. Cast iron pan ripping hot, light layer of avocado oil and sear each side for maybe a minute or two if I've been too lazy to let the pan properly heat. Turn burner down and remove pan from the burner while it cools down and throw in the butter and thyme. Baste, baste, baste, flip and continue. Sometimes I never even return the pan to the burner, sometimes I do depending on how long I want to baste, and how long I had them in the fridge for. You don't need to bring the steaks back up to your sous vide temp as they have already been cooked, you just need to bring them up to whatever temp you want to eat them at.
Moisture is the enemy. You want your steak as dry as possible on the outside before searing
Pat dry more. Grapeseed oil. (Highest heat) Slightly higher heat Flip steak every 10 seconds onto a new spot https://preview.redd.it/nq25ymi7j0ad1.jpeg?width=3024&format=pjpg&auto=webp&s=f0fd5ab675344f880b9f9636661db2ce319a1b70 Eg
Buy duck fat spray in a can. Amazon. It’s a yellow label. Works amazing on anything you put on the grill too.
A lot of good advice here but I think this thread is missing comment that points out some facts for you. You can’t get the same crust with sousvide that you’d get with traditional methods. Yeah, you need the meat to be dry and pan to be hot. But you also need time to develop deep crust. If you’ve already cooked the meat to perfection then you don’t have that time unless you’re ok with overcooking the meat. Period. I love sousvide steaks. I’ve had them for breakfast for 6 months now. Extremely convenient. But they don’t beat perfectly executed reverse sear. It’s just that it’s deem hard to always nail that reverse sear and deem hard to ever f up sousvide steak.
So, first thing, dry the steak. One good way is to leave the sousvided steaks on a small rack in the fridge, uncovered for overnight before cooking. I'd then hit it with the highest heat you can. For me, that's a gas torch. Works well, although fatty cuts do well in the hottest oven you can find, the fats crisps perfectly. Pan sear is very smokey, so depends if you've the chance to do that.
As everyone else said, lightly blot your steak dry. Personally, though, I prefer to torch sear. Usually a weed burner outside on a grill rack. It gets much hotter than a pan can get.
So yummy. Finish on the grill.
Your steak looks great. And any more aggressive searing will involve much higher temps than you want to do indoors..., like a grill or a CI griddle on your grill, and beef tallow instead of oil.
Thanks for the encouragement! Appreciate it!
I pull mine from the bag, wipe dry and put it in the freezer for a bit. The cold dry air really dries off the steak. I use oil because I could never get butter to work. SCREAMING hot pan, or I put it over a nice HOT wood charcoal fire, or I fire up the pizza oven. I like the flavor of the wood/charcoal so that's my favorite method. Looks delicious by the way!