For looks, grill grates. For the most maillard reaction/browning evenly across steak = any method directly over fire. I like Meatheads article on this topic."That's one of the reasons that great steakhouses use broilers where the flames are above the meat. That way they can get brown all over. That's why grill marks don't make me salivate. I want brown all over."
Like this??? Sous vide @ 128 for 3.5 hours, and then seared over a full chimney of coal in the WSJ. Sent from my iPhone using Tapatalk
Anybody used a CI or SS pan or griddle for at least the sear, if not the cook? I haven't, but read it's a path to a crispier, browned coating. You see this also in the Steak Revolution documentary done at some restaurants, no?
Sous vide? [emoji23][emoji23][emoji23]