Quote:
Originally Posted by Don Ro
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i've started reverse searing thicker steaks lately. basically, instead of cooking at high temp to desired doneness, you cook at lower temp first, then sear. this method will minimize that grey band of overcooked meat you get between the seared outside and the pink inside.
Cooking Temps: When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both (Reverse Sear)