re: Temp rise while resting steaks

quote:

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If cooking 2-3 steaks, maybe. And investing in enough capacity to SV 80 steaks this way, and all the work involved to do that, hell no.

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At minimum, I would reverse sear the steaks. That gives you an hour window to play with, none of the steaks are overcooked, piping hot when handed out, and you can easily accommodate doneness preferences.

But sous vide is still preferable.