It does. I think it works better for duck breasts though. Working my way through that FT article I find the flipping-every-30-seconds works best, but that might be because we prefer fillet steak
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I’m assuming this is Tim Hayward At It Again? (My sister bought me his Steak book and it is excellent)
aug 29, 2025, 7:25 pm • 1 0 • view
Yes!
aug 29, 2025, 7:35 pm • 2 0 • view
He has an excellently obsessive set of posts on Instagram on the subject of martinis 🍸
aug 29, 2025, 7:45 pm • 1 0 • view
Ooooh
aug 29, 2025, 6:50 pm • 1 0 • view
I say this assuming you used sous vide to do the pre-searing cooking?
aug 29, 2025, 6:51 pm • 2 0 • view
Nah low oven
aug 29, 2025, 6:52 pm • 2 0 • view
Ahh, I need to give them one a go again as I ended up undercooking them as I didn't trust just to leave them in for that long. And we do actually have an oven that will happily sit at exactly 60 degrees
aug 29, 2025, 6:54 pm • 3 0 • view
With duck breast you've got a lot more fat to render than a steak, particular a fillet (This is a rib eye / can't really be bothered with steak household)
aug 29, 2025, 6:51 pm • 3 0 • view