Holy shit that was a good steak
>>9406170
But there's no maillard reaction. If I was gonna go with a fancy way to do my steak it'd definitely be blow torched dry aged rib eye. But that's just me.
>>9406170
>enjoys plasticizers
>>9406178
You still apply a sear. Not required for eating but to do it up right.
>>9406184
temps aren't high enough.
>>9406178
There is if you finish it. It cooks for an hour in the pot then you dear the sides in butter
>>9406170
So why did you ruin it?