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re: Reverse sear internal temperature?
Posted on 5/12/17 at 5:54 am to HungryFisherman
Posted on 5/12/17 at 5:54 am to HungryFisherman
118-120.
Pro tip- put a cast iron skillet in there while slow cooking then get it screaming hot and sear the steak in there. It forms a must better crust.
Pro tip- put a cast iron skillet in there while slow cooking then get it screaming hot and sear the steak in there. It forms a must better crust.
1
Posted on 5/12/17 at 9:43 am to Janky
quote:
Pro tip- put a cast iron skillet in there
Exactly. I put my skillet on my crawfish burner and get it screaming hot. If OP is having trouble with inconsistent internal doneness levels, he's probably not searing hot/fast enough.
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