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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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<blockquote data-quote="Lee7588" data-source="post: 2802266" data-attributes="member: 123764"><p>I understand, it still over cooks my steaks. I put my steaks on the grill with a few pats of butter to help it char the steak slightly, flip it over add butter get some char. Then remove. They may be on the grill for 3-4 mins at most. If I didn't like the char my steaks would be considered greyed. I do think sous vide has its place for my other meats.</p></blockquote><p></p>
[QUOTE="Lee7588, post: 2802266, member: 123764"] I understand, it still over cooks my steaks. I put my steaks on the grill with a few pats of butter to help it char the steak slightly, flip it over add butter get some char. Then remove. They may be on the grill for 3-4 mins at most. If I didn't like the char my steaks would be considered greyed. I do think sous vide has its place for my other meats. [/QUOTE]
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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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