My pleasure Tori. Guess what, SV cooking is significantly easier than barbecuing if you are referring to cooking over a fire or in a smoker. SV has only a few basic rules to follow while BBQ has a great number of constantly changing variables to challenge the cook.
The SV cooking technique follow the simple process I started with my second paragraph earlier. After determining the cooking time based on thickness, select the cooking temperature based on your desired degree of doneness. If you work your way through a few cooks following Blanchard you’ll be doing just fine. I advise keeping a detailed record of each cook so you can precisely replicate every success.
It seems to me that many cooks use too much oil and too high a heat. Most important is to thoroughly dry the meat’s surface. Otherwise you are steaming your meat and that only annoys it.
Try just rubbing a 1/4 tsp / 5ml vegetable oil on the seasoned steak. A thin film is all a steak needs. You should not be shallow frying the cooked steaks.
Your oven’s broiler probably does not enjoy the benefit of an exhaust hood so it can be troublesome to smoke alarms.
The combination of finishing in a cast iron skillet while torching the top side is quick and effective. Blanchard demonstrates the technique for steak. You should be finished before your smoke alarm knows you’re in the kitchen. Of course you should run your over cook top exhaust fan on high if it actually does exhaust outdoors. Otherwise they tend to just spread cooking vapours around your kitchen.
Do the work and happy cooking.