re: Dry Heat or Sous Vide: The Reverse Sear Saga (now with concise title)

This thread had a chance to be good, but it turned pretty stupid quick. You can reverse sear without using a thermometer. The reverse sear is about more even internal temperature. All it is is the reverse of what people normally do with a thick cut of meat.

The idea that it is a cheat or more complicated is laughable. It is quite literally just doing what is normally done in reverse because food science shows it has great benefits--one of the best being that after the sear you can serve the cut of meat immediately, no rest necessary.