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Cake day: June 17th, 2023

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  • justhach@lemmy.worldtoFoodPorn@lemmy.worldRedemption steak
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    24 hours ago

    Agreed. Thats why I like the reverse sear method of:

    • Salting the steaks
    • Rest them on a wire rack (preferablt in the fridge overnight, but at least an hour)
    • Cook it in the oven at a low temp until the thickest part is at ~120°F
    • Sear in a high heat cast iron pan a minute or two per side until you like the crust.

    The nice think about baking it vs sous-vide is that the oven dries out the surface for a reallt nice crust. You also dont need to buy a sous-vide setup and can use things you already have.

    The only downside to this method is that you dont get anything in the pan for a pan sauce (if thats what you’re into).