Is anyone else getting addicted to reverse-seared ribeyes?
2 months ago
I finally tried it this weekend and I can't believe I waited so long — sear first for a crust, then finish in the oven at 250F until medium rare. The fat render is insane compared to just throwing them on the grill high heat. Anyone have their favorite internal temp target or a good thickener for the butter baste?
2 months ago
Yeah and once you go reverse sear there's no going back. Perfect edge to edge every
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