Quote:
Originally Posted by pwalker8
I got one a couple of months ago. Love it for chicken, not so much for steak. I use my handy Dandy George Foreman electric grill to sear it. I just got to have that grill taste for steaks and hamburgers.
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Thought that was the whole idea to get a SV for perfect predictable steaks? Let cook at 165°, then sear just long enough to make burn marks and pretend it came off the grill like that. The only downside is the long time to do that.