This would be my third attempt at torch charred Sous Vide steak, and i definitely got better results – better charring (smells nice) and medium rare (still slightly more done than i hoped for). This was achieved by cooking at 51°C for 40 minutes and torching at full blast. I also did marination to see if the flavour would be improved. I think marination probably always improves the flavour, but this boils down to personal preference. Next round, i’ll try cooking at 49°C for 35 minutes.

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