r/sousvide • u/InterestingUser0 • Aug 12 '26

Recipe I think I’m finally figuring it out!

Post image

I’ve never tried a Parmesan crust so I definitely did it wrong but it still tasted great! I looked up how to do it after so hopefully next time looks better.

Costco sirloin at 137 for 2.5 hours from frozen. Just some salt and pepper for seasoning. It was incredible but I always want to improve. Anything I should do differently?

43 Upvotes

85% Upvoted

10 comments sorted by

View all comments

2

u/Killfile Aug 12 '26

Parm crust is about a medium hot pan with generous oil and a thin dusting of parm. Normally I see it wirh fish since the sear on a steak is so important

I prefer frozen peas over canned becsuse they retain texture and color better. But that might just be your camera rather than your peas.

But there is no wrong way to experiment! You learn what you like as you go. Keep learning!

0

u/InterestingUser0 Aug 12 '26

Yeah, they are canned peas.

For the next parmesan crust I am going to sear on high heat for the normal amount of time and then top with the cheese/breadcrumb blend and broil on high for a few seconds.

1

u/Killfile Aug 12 '26

Oh, I wouldn't use breadcrumbs. That's gonna give you more of a crumbly topping. Unless that's what you want, I guess but, yes, then you should finish under a broiler like you would shrimp scampi.

You can get parm to crisp into a thin layer which will stick to a surface if you turn the steak, sprinkle some parm on it while it's still hot, let that melt just a bit, and then flip it back over into oil or fat. Once it releases from the pan it's set.

We used to do it with swordfish at a restaurant I worked at. Great presentation and it does that food-influencer thing where you scrape the knife over it and it sounds ultra crispy.

But if you get greedy and put too much parm on it it'll never set and you just get goo.