Sous Vide Steak -- Dry-Aged Steak Cooked with Sous Vide / Searzall Method

*Part 2 of our dry-aged steak series (see Part 1 here: • Dry-Aged Prime Rib Roa... )*
Learn how to cook a steak using the sous vide method. In this video, we finished off the steak using a Searzall torch -- a fun and effective way to sear meat! Plan on a little over two hours for this. In addition to a steak of your choosing, here's everything you'll need:
Salt & pepper
Lemon Zest
Rosemary
Thyme
Garlic cloves
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Music provided by bensound.com

[@ProvoBeastAudio]

I so in the mood for more Pig & Beef videos! Maybe if I wish with every facet of my being, my wish could come true. Please sir.

[@PigAndBeef]

Never lose hope. I hope to fulfill your wish very soon.

[@dlautube]

This steak looks delicious! Did you pat the steak dry to remove the surface moisture for a nice crust?

[@thiagorossi3860]

Hi. Thank you for this. I just bought my first propane canister to sear meat. I have to say I’m worried because I live in an apartment. I was thinking about storing it at my balcony (in a box, on the floor, at the corner), but then I read it shouldn’t be in direct sunlight, so I don’t know if just a cardboard box will do because of the sun. I wonder what people with gas grills in their balconies do?! Do you have any advice? Also how do I dispose of it when it’s gone? And do I really need to put and remove the torch with every use? The removal is the time I feel more afraid. Thanks. Ah. I live in Germany and here some buildings have storage rooms in the garage, without wall just wire frame (I don’t know the name in English). Could it be an alternative? It can get cold in the winter.