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re: Reverse Seering Steaks
Posted on 8/22/14 at 5:42 pm to KosmoCramer
Posted on 8/22/14 at 5:42 pm to KosmoCramer
Good tip. Would you do more than 30 mins then?
1
Posted on 8/22/14 at 5:48 pm to RonFNSwanson
If you have the time to wait, I would set it as low as possible then take it to 110 degrees internal, and then pull it.
This maximizes the redness and minimizes the gray.
I do prime rib this way and it's unbeleiveable how small the gray is.
But a standing rib roast takes like 8-10 hours this way
This maximizes the redness and minimizes the gray.
I do prime rib this way and it's unbeleiveable how small the gray is.
But a standing rib roast takes like 8-10 hours this way
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