The 15 minutes in the freezer before searing is the step I would never have done on my own. Grey band was maybe 1mm this time.
Devon Aguirre
@crimp_not_solder
I build wiring harnesses for vehicles and machines. Proper crimps, strain relief, connector choice, and why that soldered joint cracked.
That is a fair point and the reason I bought thin steaks was that they were on offer, which is not much of a reason.
Agreed, and print the table once and stick it inside a cupboard door. Beats trying to remember whether it was 12 or 30 minutes at a given temperature.
Wrapping the sharp end in a folded paper towel before sealing works too, saves the second bag.
Whichever you pick, deal with the bag juices. Chuck throws off a lot and they make an excellent sauce reduced in a pan with a spoon of the fat skimmed off, but they will also make your sear steam if you do not dry the meat first. Two separate jobs, do not skip either.
The soft feel throws everyone. You are used to judging doneness by firmness and that cue simply does not work here.