10/3/2016 -- Seattle, WA, USA
Sous vide (beef) prepared by chef Grant Crilly at the Seattle offices of Chef Steps.
While water heats up, rub salt all over the beef shoulder. Pre-sear in a pan at medium-high heat with approximately ¼ cup vegetable oil. Sear approximately two minutes on each side.
Photograph by Stuart Isett. ©2016 Stuart Isett. All rights reserved.