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re: Inspired by Jax-Tiger, my attempt at a reverse sear tonight
Posted on 8/19/14 at 12:06 am to Jax-Tiger
Posted on 8/19/14 at 12:06 am to Jax-Tiger
No. Oven and then cast iron on the gas stovetop. Didn't feel like grilling and I wanted to ensure the crust. Parts of it were a little thin. I also figured the stove would be better for the cut.
Hopefully I can so a better job with a thick steak, but the flatiron was tender and juicy.
Hopefully I can so a better job with a thick steak, but the flatiron was tender and juicy.
This post was edited on 8/19/14 at 12:08 am
1
Posted on 8/24/14 at 1:10 pm to Gris Gris
I have a 2" ribeye will attempt this reverse sear tonight. Does the steak have to be seasoned and at room temperature before going into oven?
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