>easy mode
no it's perfect mode. also cast iron skillet is better than blowtorch. 2 min highest heat gas range each side. you literally can't achieve the sous vide result without one.
What's better, letting your steak get to room temperature before cooking...
Daniel Brown
Parker Price
good marbling
Ayden Moore
I wish this meme would die that you need to let your steaks come to temperature before cooking. Thermodynamics specifically shows it would wake 2-3 hours of sitting at room temperature after being removed from a refrigerator to have a sizable difference in temperature internally
It's best to sous vide any how
Jordan Sullivan
the real purpose of having it sit like that with salt on it to make it more receptive to a marinade. Has very little impact on the actual cooking.
Joshua Cox
only real merit of cast iron is it's heat retention. Heavy stainless or induction would work the same.
William Lewis
Some people sear it out of the freezer, then finish at low temperature in the oven (or sous vide if you swing that way).
The layer of overdone meat is kept thin that way, similar to cry-fried and flame searing.