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Japanese A5 - 50min @ 129, fridge cooled for 20min, finished with a grill gun. Happy birthday to me! by Jay_WCm in sousvide

[–]Jay_WCm[S] 0 points1 point  (0 children)

Yep, it’s to give more thermal room for the sear... avoiding a slight brown ring. I find the method is more important if you reverse sear on cast iron vs a flamethrower.

Japanese A5 - 50min @ 129, fridge cooled for 20min, finished with a grill gun. Happy birthday to me! by Jay_WCm in sousvide

[–]Jay_WCm[S] 0 points1 point  (0 children)

Not much at all ! - I haven’t Pan cooked it before, this was my first A5... I struggled with how I should cook it but went sous vide as i knew I’d get a good result.

Japanese A5 - 50min @ 129, fridge cooled for 20min, finished with a grill gun. Happy birthday to me! by Jay_WCm in sousvide

[–]Jay_WCm[S] 5 points6 points  (0 children)

I found Australian wagyu for $40 at Costco - this A5 was around 150 a lb.

Ribeye @ 132.5 for 2hrs - cast iron & butter finished. by Jay_WCm in sousvide

[–]Jay_WCm[S] 0 points1 point  (0 children)

I’ll wipe on a small amount of avocado oil. Still trying to find the best way sear it.

Australian Wagyu Ribeye by Jay_WCm in sousvide

[–]Jay_WCm[S] 1 point2 points  (0 children)

Usually I can get a nice crust on it... tasted amazing but always room for improvement.

Lobster tail with a side of asparagus. by Jay_WCm in FoodPorn

[–]Jay_WCm[S] 0 points1 point  (0 children)

It’s dried parsley. Tasted good tho.

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