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10/3/2016 -- Seattle, WA, USA<br />
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Sous vide (beef) prepared by chef Grant Crilly at the Seattle offices of Chef Steps.<br />
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STEP 2:<br />
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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. <br />
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Photograph by Stuart Isett. ©2016 Stuart Isett. All rights reserved.