re: Root beer as a steak marinade

quote:

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Sous Vide doesn’t render fat like reverse sear does.

Reverse Sear >>>>>>>>>>Sous Vide

Set green egg up for indirect.....bring steak to 105 ish

Put cast iron skillet on egg and heat grill to 500. Sear for a minute on each side.

Best. Steak. Ever.

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Using a Sous Vide and then searing is Reverse Searing.

Beef fat begins rendering at 130 degrees. Using a Sous Vide allows you to cook the steak without as much risk of overcooking it before searing it.