It works best with steaks aboit 1.5” or thicker.
You can do less but you have to pull them from initial cook a bit earlier
K
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I need a shot of salvation baby,
once in awhile...
On Jul 2, 2021, at 2:40 AM, Justin Martin <justin.martin@xxxxxxxxxxx> wrote:
Hi Vicki,
The one real meat book I have is from Hawksmoor, a well known London meat
eatery and no mention of it.
Anyway, it gives me the perfect excuse to buy some thick steaks. Sunday lamb
roast can wait...
Justin
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From: oz-food-bounce@xxxxxxxxxxxxx <oz-food-bounce@xxxxxxxxxxxxx> on behalf
of Vicki Taylor <vicki@xxxxxxxxxxxx>
Sent: Friday, July 2, 2021 5:24:47 PM
To: oz-food@xxxxxxxxxxxxx <oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Reverse Sear
Hi Justin,
IIRC Kelly often does this. I don’t remember if I’ve ever tried it.
I too bought a bbq book recently – it didn’t have a reverse sear section but
had a recipe/instructions for it.
Vicki. :-)
On 2 Jul 2021, at 5:11 pm, 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
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