Sous vide

[massphatness]

Originally Posted by markem

What did you use for the sear, Vin? I hear that cast iron is preferred.

Also, did you put any butter in the cooking bag? Seems to be the thing for steaks but am not really certain what it can really do for larger cuts.

Cast iron skillet for the sear, but I don't think I got it hot enough

No butter in the bag - the recipe I was following recommended against it. I did use a touch of butter during the sear though.