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Sous vide rare "roast" beef sandwiches
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Pinto
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Re: Sous vide rare "roast" beef sandwiches
pan needs to be hotter than hades if you want a crisp char without contributing to the cooking m8. Not a major issue for me as I prefer a medium ( I did improve from "well done" a few years back )
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Nice effort 
One thing I have found is that i get much better results by buying one really thick (1.5"+) steak rather than two thinner ones, it allows you to develop a much better crust when finishing without undoing what you achieve in the water bath (it also works well if conventionally cooking them in a pan).
One thing I have found is that i get much better results by buying one really thick (1.5"+) steak rather than two thinner ones, it allows you to develop a much better crust when finishing without undoing what you achieve in the water bath (it also works well if conventionally cooking them in a pan).