Ribeye Steak: Sous Vide + Cast Iron-Seared OR Cast Iron-Seared only?
Last week I ate the Calotte de boeuf at The French Laundry in Napa. To me it seemed as if it were first smoked as the charcoal flavor was through and through, then sous vide then quickly pan seared to get just a thin layer of char on the outside. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude