Black and Blue Steak

srid_866183

Is it worth utilizing sous vide to make a Black and Blue Steak?

"black and blue" (aka. Pittsburgh rare) means charred and crisp on the outside and very rare on the inside. 

I have been pan-searing my steak (Costco inch thick of 1lb ribeye) for about 5 minutes on the pan until I get a really browned/ charred exterior. If I were to use Joules it surely would be impossible get the same level sear.

Brandon_Byrd_40557

Not unless you're cooking a massive steak and want to ensure that the core isn't totally raw. A 1 inch steak isn't especially thick, so it's not necessary. The real challenge with a black and blue steak in a home setting is developing char without smoking out your kitchen or overcooking the center. A combination of very high heat and frequent flipping can help you out on both fronts.