Preface: I'm drunk.
This is just a thought.
Maybe, just maybe, you could sear a cold, perhaps even frozen steak to get a good, flavorful crust. Then you could drop it back in the cold to firm it back up.
Then, again, maybe, you could slice the steak in razor thin slices. And stash those slices in a vacuum sealer and sous vide them at 132 degrees to get a perfect medium rare.
And maybe you could coil them into a crusty baguette with, I don't know, horseradish mayo, slices of summer tomato, and brie.
I'm just throwing that out there.
Just a thought.
That was like the Louis CK of drunken steak rants.
ReplyDelete