That’s how I’ve been doing mine for the past couple years I guess.
I’ve mentioned it here numerous times..
You basically bake your steak at low heat, about 210-220F to a select internal
temp, I cook mine to about 120F, then pull , tent with foil and let rest 15 min.
Then you get a blvd setting hot pan or grill and sear both sides of the steak
for 1-2 minutes and serve.
That gives me edge to edge medium rare every time.
Kelly
———————————————-
I need a shot of salvation baby,
once in awhile...
On Jul 2, 2021, at 2:11 AM, Justin Martin <justin.martin@xxxxxxxxxxx> wrote:
A friend of mine in Melbourne was telling me about a new cookbook she bought
(for the BBQ) which had a section on reverse searing steak. I’d never heard
of the term so immediately looked it up.
https://www.seriouseats.com/how-to-reverse-sear-best-way-to-cook-steak
Has anyone tried this method and are the results as good as they say?
I’m off to buy some thick cuts tomorrow to try it out.
justin
Sent from Mail for Windows 10
