Anyone tried the reverse sear on thick steaks?
2 months ago
Hey everyone! I just started experimenting with the reverse-sear method for my ribeyes and marbling — cook at 225F until an internal temp of about 105F, then blast them under a hot grill. The edge-to-edge pink is unbelievable compared to what I was getting before. Has anyone else made this their go-to technique or do you prefer traditional sear?
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