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

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You can't just put one steak in the same oven a few minutes sooner?

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Yep, you're absolutely right. It seems like it might be a little more labor intensive though, to time them perfectly so that they are done simultaneously. The ease of doing this with SV, without having to pay a lot of attention to it make SV shine when you are cooking steaks to different internal temps.