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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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<blockquote data-quote="FEENIX" data-source="post: 2803681" data-attributes="member: 14204"><p>If you are going to finish your steak with a sear, you need to account for it; set your sous vide temp at least 5 degrees below your desired doneness. 3-4 minutes for a sear on the grill is too long for me. I cooked a tomahawk steak for under 3 minutes (without prior sous vide cooking).</p><p></p><p><img src="https://www.longrangehunting.com/attachments/tomahawk-steak-1-of-3-jpg.364418/" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="https://www.longrangehunting.com/attachments/tomahawk-steak-2-of-3-jpg.364419/" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="https://www.longrangehunting.com/attachments/tomahawk-steak-3-of-3-jpg.364420/" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Cheers!</p></blockquote><p></p>
[QUOTE="FEENIX, post: 2803681, member: 14204"] If you are going to finish your steak with a sear, you need to account for it; set your sous vide temp at least 5 degrees below your desired doneness. 3-4 minutes for a sear on the grill is too long for me. I cooked a tomahawk steak for under 3 minutes (without prior sous vide cooking). [IMG]https://www.longrangehunting.com/attachments/tomahawk-steak-1-of-3-jpg.364418/[/IMG] [IMG]https://www.longrangehunting.com/attachments/tomahawk-steak-2-of-3-jpg.364419/[/IMG] [IMG]https://www.longrangehunting.com/attachments/tomahawk-steak-3-of-3-jpg.364420/[/IMG] Cheers! [/QUOTE]
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Sous vide venison backstrap with blueberry balsamic glaze and blue cheese butter...
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