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Article: Tips & Tricks: How to Carve Steaks for Maximum Tenderness

culinaryteam

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brady

Beautiful looking steaks! Were these cooked at Beast & Cleaver? Would love to see a video on the method used to cook these, amazing crust.

nicholas.gavin

Thanks Brady. The steaks were cooked in the ChefSteps studio. We gave them a pre sear and cooked them sous vide at 131°f / 55°c for about 2 hrs. Then post seared in a high temp carbon steel pan to develop a crust.

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