Reverse Searing: Godsend or Gimmick?
Posted by Razorback from barbecuebible.com
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Reverse sear is now my favorite way to cook a steak but only on thick-cut pieces (which excludes more store-bought steaks). Would love to hear more from the Mint on how you prefer to cook the "perfect" steak.
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glen 8 years, 4 months ago
The reverse sear is also my favorite. It's harder to get wrong, and you get a smokier and more even finished product.
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