doing 125F -this way i can sear the shit out of it without over cooking. 

 So, why don't you do it? Many butcheries put the meat in a vacuum bag if you ask nicely. And if you really can't afford the money for a sous vide heater, you can use a dishwasher as a heat source, as long as the steak is packed watertight. 

 So much this🤙 

 Because I enjoy my grill or cast iron skillet steaks and didn't want to spend the money on something if I wouldn't like it or if it didn't work out as expected. Stacking sats instead of cookware I guess? 

 I regularly put my steak in a sous vide and then sear it briefly (after patting off the water) in either an 800C gas grill (summer) or on a ultra hot 🔥 cast iron skillet. Both gives great results. 

 Doing just the skillet/grill thing gives a wider gamut of flavor (crispy outside -> raw center) vs sous vide, which is crispy->pink, but super tender. 

 Sous vide with salt, pepper, garlic and rosemary at 135 for 1-2 hours then sear on cast iron is my fav 

If there’s time, make a pan sauce by reducing the broth from the sous vide bag with some red wine, maybe add some mustard at the end 

+ spinach, blueberries, feta cheese, candied walnuts, olive oil and balsamic vinegar 

🤌🏻 

 I prefer salting  and peppering at the end, so the juice stays in the meat. My skillet doesn't produce any broth at all; it's too hot and the meat loses very little liquid anyway. That may be a downside, sauce-wise, but I just love my pure meat. 

 I usually make enough for a few days. Pan sauce the day I make it, but then the next few days just take it out of the fridge, heat it up a little, maybe add some salt but nothing more. Soooooo good 🥩 😋 

 Add créme fraiche and red wine, maybe even soy sauce, then reduce for maximum taste. I never have time for that because I like to eat my steak HOT and fresh off the grill. Time to get a big chunk of cheap meat just to make the gravy I guess. 

 sous vide in a dishwasher is the most creative thing I've heard about all day 

 Go for it my man. It sounds fancy but reverse cook (aka. Sear in the end) practically is one of the easiest ways to prepare a steak. IMHO 

 it's fantastic

get it to 124°

the crisp it up in a skillet that's super hot and some oil with crushed garlic

amazing 

 This is my favorite recipe:

Beef short ribs
Salt and Pepper
Vacuum sealed
Sous vide 72 hours
142° 

 very nice!