It looks like you're new here. If you want to get involved, click one of these buttons!
Sous vided a flap steak for 24 hours at 131*. Drained it , dried it and seasoned it with a little tex-mex rub I made up
On to a really really hot ci pan
Flipped after about 30 seconds
Had all the stuff ready
Heated another ci pan in the egg and threw the vegetable stuff on. Brought it in and threw the meat in. Didn't get any sizzling/steaming pics but it was awesome.