Finally tried reverse searing steaks the proper way now that I have a thermometer. Cooked low and slow to exactly 125°F internal, then hit them with a hot sear at the end. Let them rest a bit before cutting in
Flavor and doneness were spot on, but the crust didn’t quite pop like I hoped. Might’ve rushed the finish. Still, for a casual cook, I’m pretty happy with the result. Having precise temp control really helped take the guesswork out.
by Weekly_Fold_480
5 Comments
fuego
Typhur?
Gloves for plating a steak at home is crazy lmfaooo
People sleeping on Typhur. I use their instant read, and it so fucking mint.
casual cook….wears gloves when cooking at home….