The Perfect Steak

Tender cuts of meat such as tenderloin steak, lamb back strap, lamb rack and lamb fillets all follow the same cooking methods and temperatures. The delicate structure of these meats gains no benefits from long cooking, but instead they can become mushy if held at temperature for too long. The consistently perfect results that can be achieved time after time with sous vide will win you over. I quickly sear these cuts in a very hot pan with a small amount of light oil after cooking to give a