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re: Reverse Seering Steaks
Posted on 8/22/14 at 5:31 pm to KosmoCramer
Posted on 8/22/14 at 5:31 pm to KosmoCramer
Wasn't there a method on here about a guy/girl that set their cast iron skillet to a low temp on the stove and let it "sear" for a long time on one side then flipped and did the same and got an incredible sear?
I thought there was an infrared thermometer involved.
Gris Gris you know what I'm talking about?
I thought there was an infrared thermometer involved.
Gris Gris you know what I'm talking about?
2
Posted on 8/22/14 at 6:29 pm to KosmoCramer
quote:
Gris Gris you know what I'm talking about?
I don't think I recall that.
I did the flat iron steak on 250 in the oven because it wasn't thick and it worked well. I think with a thicker steak, 250 should be fine and 300 might be fine according to more experienced peeps.
Posted on 8/22/14 at 6:49 pm to KosmoCramer
The "slow sear" is the way to get maximum Maillard reaction according to some. I'm on the fence. I think for a thick steak reverse sear is the way to go.
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