re: School me on reverse sear method

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As a sous vide user, I too prefer the water bath to reverse sear, but for those without sous vide devices, the reverse sear is the way to go.

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I use both techniques and I prefer RS to SV because RS lends itself to a much better sear.

SV rules for doing multiple steaks cooked to different temps though.

Sous vide is a type reverse sear.

All sous vide steaks are reverse sear, not all reverse sear is sous vide.

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Sous vide is a type reverse sear.

All sous vide steaks are reverse sear, not all reverse sear is sous vide.

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Let unseasoned steaks come to room temp.
Season (I'm partial to fresh cracked black pepper and Tony's).
Put steaks on metal cooling rack laid across foil lined baking pan.
Oven at 215 to [have to google every time - want to say 115 for mine and 120-125 for hers].
Rest on cutting board for 20-25 minutes.
Sear in cast iron on piping hot grill just long enough for a crust, 30 seconds is enough if your skillet is hot enough.
Serve immediately.

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You lost me at Tony's

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I won't apologize for my preference.

Doe's uses Tony's, doesn't this board love their steaks?

Kosher salt gives you the best sear. You need something coarse. .Tony's is ground too finely

Nah. Most think it's overpriced crap.

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This thread, Lawd have the mercy.

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